nana banana cream pie

Remember my pearls and pumps apron from yesterday?

Remember that pie I was holding?

Well here is the EASY and delicious recipe…just like I promised.

I got the recipe from a lovely church leader years ago when I was a new mom. You don’t have to cut cold butter just right, or chill the pie dough. You also don’t even have to turn on the stove to make the pie filling. It is a lighter, easy pie that is great for us gals enjoying the first leaves of Fall as well as for all of you down South whose days still feel like summer.

Let’s get started:

First make your Oil Pie Crust
{makes enough for a double crust but this pie is a single crust pie}:

You need:

2 c. sifted all purpose flour {or just whisk it like I do :)}
1 tsp. salt, scant {which just means just slightly less than}
1/2 c. oil {I use canola}
4-5 TBSP. COLD milk or water {I use milk}

 

Stir all liquid ingredients into flour mixture.

Once the dough comes together, divide it in half, and shape one half into hockey puck shape {that is the only visual I could think of…sorry}. Ball up the other half, wrap in plastic, and store in the fridge.  This recipe makes a double crust so…You can make a second pie or use it later for something else.

Spray the counter with some water and lay a sheet of wax paper down. The water keeps the wax paper from sliding around. Be careful that you only dampen the counter. Soaking it will cause the paper to tear when you start rolling it out.

Lay another piece of wax paper on top and roll into a nice round, thin circle.

Peel off the top layer of wax paper. Using the bottom piece of wax paper transfer and flip the crust into the pie pan. Peel the remaining wax paper off.

Make sure the crust is settled into the pan evenly.

Trim off the excess crust around the sides. Flute the edges and poke the bottom of the crust several times with a fork {I did like 15 or so pokes}.

Bake for about 12 minutes at 400 degrees. Optional {but I do it}: brush crust edges with butter halfway through the baking time. It will make it brown up all nice and pretty.

Now for the Banana Cream Pie Filling:

You need:
1/3 c. cornstarch
2/3 c. white sugar
3 egg yolks
3 c. hot milk

Heat milk. I warm it up in the microwave for about 3 1/2 minutes.

Combine sugar and cornstarch.

Add egg yolks to sugar mixture.

Mix 1/2 c. hot milk into egg mixture. Then add remaining milk to mixture. Whisk.

Cook 3 minutes in the microwave. Stir. Return to microwave for 2 more minutes. Stir. Repeat with 1-2 minute increments until you achieve the desired consistency. It should look and feel a bit like Jello pudding. This time my thickened up great just right after the first 2 minute cooking period. It doesn’t usually take much.

Let the filling cool a little while you cut up your bananas. I used two bananas {that were probably slightly too ripe for this. A nice yellow just ripe banana is best}.

I forgot to snap a picture before I covered the bottom layer up…but lay some banana slices at the bottom and cover with some filling. Repeat once more and then top with the rest of the filling. Cover the pie and put in the fridge for at least an hour.

Optional…but oh so good.

Make your whipped cream.

Pour some heavy cream into a bowl. I don’t really measure but it is probably about 1 1/2 cups.

Add some sweetener. I like using real maple syrup because it really helps it whip up the best….but it is pricey and I don’t always have it on hand so when I don’t I used powdered sugar. Use as much as you would like really. I only use a couple tablespoons. The cream itself is quite sweet so I don’t think you need too much.

Beat on high for 5+ minutes until it forms stiff peaks when you pull the beaters up. Don’t stop too soon or your whipped cream will be too floppy and don’t go too long or you’ll make butter.

Mine looks more like a plateau-ish mountain because I was using my left hand so I could take a picture. Eh…you get the idea.

Cut a piece and enjoy!