Banana Cream Pie

One of Jim’s all-time favorite pies is the banana cream pie. I don’t make it often and sometimes I cheat by buying a pre-made shell, but not this time! I made this recipe I found on Pinterest from scratch and it was worth all of the effort.  I highly recommend it as there really is a difference in flavor. Along with my apple pie, this is one recipe I will be making over and over again!

INGREDIENTS
Crust
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 Tablespoons melted butter

Filling
3/4 cup sugar
1/4 cup cornstarch
2 cups half and half
4 egg yolks
3 Tablespoons Butter
1 1/2 teaspoons vanilla extract
2 bananas, sliced

Topping
2 cups heavy whipping cream
1/2 cup sugar
1/2 teaspoon vanilla extract

DIRECTIONS
Crust – Preheat oven to 375 degrees. In a small bowl combine graham cracker crumbs and sugar. Mix well, add melted butter and mix until well combined. Press into a 9 inch pie pan and bake for 7 minutes. Remove from oven and cool completely. Set aside.

Filling – In a medium saucepan combine sugar and cornstarch. Add half and half and egg yolks. Whisk until combined and bring to a boil over medium heat, stirring constantly. Boil one minute and remove from heat. Stir in the butter and vanilla. Pour 1/2 of the filling into the cooled crust, top with sliced bananas to cover the filling. Pour the rest of the filling over the banana layer and cover with Saran Wrap directly onto the filling layer. This avoids a sticky film on the top. Chill for at least 3 hours. Top with another layer of sliced bananas.

Topping – In a medium mixing bowl, beat the whipping cream at high speed. Gradually add the sugar and vanilla. Beat until stiff peaks form. Spread whipping cream over the top of the bananas and then garnish with a few more slices of bananas. Slice and serve.

Enjoy!

This recipe came from www.chefintraing.com