I’m thrilled to announce that I’m an aunt again (!!!) – a good two weeks earlier than expected. My sister surprised us all with the early arrival of a beautiful baby boy, my newest nephew Preston!! He spent a little time in the NICU but is doing quite well now. He joins big sisters Hannah and Claire, plus big brother Jack, who does not have a birth entry here because I did not have this blog when Jack was born. Oh the problems of being the first born. If it’s any consolation, I have way more baby pictures of you, Jack. 😉
I’ve had this incredible banana cream pie in the to-blog queue for a few weeks now, and seeing as this is one of my absolute favorite pies on planet Earth, I have been looking for the right occasion to share it. If getting a new nephew isn’t such an occasion, then what possibly could be?
This is a classic, from-scratch version that is one of the best I’ve tasted, ever (and trust me, I’ve done the leg work there – all the members of my family are big fans of this pie and its pudding cousin). It’s perfect, and creamy, and everything you want banana cream pie to be (and then some!). Even though it wasn’t necessarily planned this way, I really can’t think of a better dessert to share in honor of baby Preston’s arrival.
I can’t wait to meet him and watch him grow up!! And seeing as he’s one of us, I’m sure that in a few short years he too will be a big fiend for anything containing banana pudding. Enjoy!
Source: slightly adapted from Mastering the Art of Southern Cooking by Nathalie Dupree
2 cups graham cracker crumbs
2 tsp granulated sugar
½ cup melted unsalted butter
2 medium bananas, cut into ½ inch slices
¾ cup granulated sugar
5 tbs cornstarch
¼ tsp salt
3 cups whole milk
4 egg yolks
¼ cup unsalted butter
2 tsp vanilla extract
1 cup heavy cream
1-2 tbs powdered sugar
For the CRUST: preheat your oven to 350 F. Stir together the graham cracker crumbs, sugar, and melted butter. Grease a regular 9” pie plate and press the crumbs onto the bottom and up the sides of the plate. Bake 15 minutes. Let cool.
For the FILLING, arrange the bananas in the crust. Whisk the sugar, cornstarch, and salt together in a medium saucepan. Stir together until there are no lumps. Mix together the milk and egg yolks and stir into the sugar-cornstarch mixture. Whisk until smooth. Move the pan over medium heat and stir constantly until the custard comes to a boil, taking care to scrape the bottom and sides of the pan. Reduce the heat to simmer and cook, stirring, until thick, about 3 minutes. Remove from the heat and beat in the butter and vanilla. Pour the custard over the bananas. Cool 20 minutes at room temperature, covered with plastic wrap to prevent a skin from forming.
Meanwhile, beat the heavy cream until soft peaks form. Add the powdered sugar to taste and beat until stiff peaks form. Spread the whipped cream evenly over the cooled custard and refrigerate to let it set up, preferably overnight but at least several hours. Overnight yields the best results.