I am habitually behind on my food related holidays. So much so, that I almost missed a holiday celebrating one of my top five reasons for living: pie.
Pie is a mystical dish that can reflect whatever dessert texture or taste you so desire and ail your cravings. It can be fruity, creamy, flaky, crunchy, sticky, fluffy, it’s endless. Whatever you want, there’s a pie for that. From cherry to strawberry-chili to grape to peanut butter macadamia nut to apple or pumpkin, a pie shell is a canvas that can be filled with innumerable flavors no matter how wrong or right.
If you’ve ever seen one of my favorite movies Waitress, you know how a pie can be an extension of your thoughts and emotions. I dare you to watch the trailer and not move it to #1 in your Netflix que instantaneously.
So in honor of the day of pies, I made a banana cream pie. When I got home with a sack of bananas and cornstarch, I realized that it was perhaps a poor pie choice on my part because it wouldn’t set up till it was pie day no more, but I pressed on.
Preheat your oven to 350 degrees
You will need these items
- 2 and 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/4 cup mashed banana (about 3/4 of one banana)
- 1/2 stick salted butter melted
- 4 bananas
- 1/2 cup sugar
- 1/3 cup corn starch
- 1/4 teaspoon salt
- 1 and 1/2 cups heavy whippin’ cream y’all
- 1 and 1/2 cups whole milk
- 3 large egg yolks
- 1/4 stick salted butter
- 1 teaspoon vanilla extract
- Now this recipe wants you to take a half of a whole vanilla bean, split it and add the seeds and for the cooking time add the whole bean. I think this would probably give the pie a certain razzamatazz, but it’s okay without. If you have $11 to spend on two Madagascar vanilla beans, do it. For those who can’t justify it, just add another teaspoon of vanilla extract.
Ever since my mama got me a food processor, I have been hell bent on making crumbs out of everything I can find. Grinding up those graham crackers with the Cusinart instead of the bottom of my whisk was a certain thrill that I suppose only comes once in life. I thoroughly enjoyed it.
One you have your 2 and 1/2 cups of graham crackers, combine them with the mashed banana, sugar and butter in the food processor or a bowl by some other means and press it into your pie dish.
Bake the pie crust for 15 minutes and let it cool down entirely.
For the filling whisk together the salt, sugar and cornstarch in a medium saucepan, then add the milk and cream over high heat while whisking. Whisk in your 3 egg yolks. If you are in possession of the vanilla beans, this is where you add the scrapings and the half bean in to the liquid. It will take around 6 minutes for the liquid to boil and pud… my verb for to become pudding. As in, the pudding has pudded in the present perfect tense.
One your pudding has indeed pudded, put it in a bowl and let it chill in the refrigerator for an hour. You might need to stir it once to make sure the middle isn’t still warm.
Layer the pudding and the sliced bananas to your desired banana flavor level and BLAMO, a pie is born.
You can let the pie set up in the fridge over night, or you could just eat it now. No judgment.
I hope that you had a happy pie day, but remember, everyday can be a happy pie day.