This classic Southern staple is my brother’s favorite dessert, which I made for him for his birthday last week. My mom has always made it, but I thought this time I’d give it a go. It’s a pretty easy dessert to make. The only somewhat cumbersome bit is having to constantly stir while waiting for the filling mixture to boil on the stove. Everything else is a cinch. So my first banana cream pie evidently turned out great, since it passed the birthday boy’s test!
Banana Cream Pie
Makes one 9-inch pie
For the crust:
- 1 cup plus 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/3 cup vegetable or canola oil
- 2-3 tbsp cold water
For the filling:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 3 cups milk
- 4 egg yolks, slightly beaten
- 2 tbsp butter, softened
- 1 tbsp plus 1 tsp vanilla
- 2 large bananas
- 1/4 cup whipping cream (optional)
- Preheat oven to 475 degrees.
- To make the crust, mix flour and salt together. Add oil and stir. Add cold water and mix until a wet ball of dough forms.
- Press into pie pan and bake at 475 degrees for 8-10 minutes. (Watch carefully! Mine burned a little.)
- For the filling, stir together sugar, cornstarch and salt in a saucepan. Blend milk and egg yolks and gradually stir into the sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and blend in butter and vanilla. Press plastic wrap onto filling in saucepan and cool to room temperature.
- Peel and slice bananas. Arrange layer of bananas slices 1/2-inch deep in baked pie shell. Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just before serving, top pie with whipped cream.
(Adapted from Betty Crocker.)