OLD FASHIONED BANANA CREAM PIE


 



For a reason, Banana Cream Pie is one of the best classic pies. It's easy to make, flavorful, and satisfies all of the conditions for a tasty, homemade pie. For the standard edition, I recommend a graham cracker top, but you may also blind bake a pastry crust bottom and use that instead. 


Banana Cream Pie is amazingly easy to make; all you need is a graham cracker crust, bananas, and a delicious custard. If you want it to be really authentic, blind bake a pastry crust, but I've fully switched to graham cracker because the flavor mix is unbeatable! 


However, there are still ways to boost the flavor; for example, incorporating a dash of vanilla extract tends to spice up the flavors. A little bit of banana flavoring, if you can find it, can also serve to make everything taste a little more banana-like.


   – INGREDIENTS USED FOR THIS PIE RECIPE:


– FOR THE GRAHAM WAFER CRUMB CRUST, I USED:


• 2 Cups.Of graham wafer crumbs.


• 1/4 Cup.Of white sugar.


• 1/3 Cup.Of melted butter.


– AND TO MAKE A HOMEMADE BANANA CUSTARD/PUDDING, YOU'LL NEED: 


• 3/4 Cup.Of white sugar.

 

• 1/3 Cup.Of cornstarch.


• 1/4 Small spoon.Of salt.


• 3 Cups.Of whole milk. 


• 3 beaten egg yolks. 


• 2 Large spoon.Of butter. 


• 2/3 Small spoon.Of banana flavoring. 


• 3 medium nicely ripened bananas. 



    – INSTRUCTIONS:


• Step 1 - Initially, heat your oven to 350 degrees Fahrenheit. To make the crust, combine the crumbs and butter and push into a 9.5-inch pie plate on the bottom and up the ends. Bake for 10 minutes, then remove from the oven and cool fully. 


• Step 2 - Then, In a medium, heavy saucepan, combine the sugar, cornstarch, and salt and put it aside for later. 


• Step 3 - You'll need to scald the milk for this recipe, and my preferred method is to do it in the microwave. 

I placed my three cups in my four-cup Pyrex glass measuring cup and microwaved it before the milk steams. Don't let it come to a simmer! 


• Step 4 - After that, place your medium saucepan containing the sugar mixture over medium heat and whisk in the scalded milk slowly. 


• Step 5 - And cook until the mixture begins to thicken, around 5-8 minutes depending on your element's pressure. 

When it enters the thickening point, reduce the heat to low and continue to cook for a few minutes longer, stirring regularly to avoid burning or sticking to the pot. 


• Step 6 - When your hot mixture is primed, beat your egg yolks together, and then temper the eggs. Take a quarter cup of the heated mixture and fully incorporate it into the egg yolks. After that, you can safely whisk the egg yolks into the whole pot of hot mixture without the risk of them clumping together. 


• Step 7 - Then, cook for a minute with the egg yolks before adding the sugar. Whisk until the chocolate is fully dissolved into the mixture. Remove the pan from the heat and stir in the banana flavoring or you can use vanilla extract. 


• Step 8 - At this point, cut 3 bananas and put them in the bottom of the pie shell you created and refrigerated earlier when the mixture has cooled to only soft. When you've used enough of the bananas, uniformly distribute the filling over the bananas and smooth out the end. 


• Step 9 - And finally, you need to refrigerate for a few hours to allow it to firm up, then top with as much whipped cream as desired. Cut into slices and it will be ready to serve.

I HOPE YOU'LL ENJOY THIS REFRESHING PIE RECIPE!!