On this last Thursday of summer, I’m taking the opportunity to squeeze in a banana cream pie recipe for today’s throwback*.
After the weekend, things will be looking a whole lot more pumpkin and cinnamon around here. I know I’ve complained quite a lot about summer coming to an end, but promise to embrace the new season once it’s officially here. Until then, indulge me and let me share this deliciously banana and decidedly summer pie.
I made this a couple of summers ago for an office party, and it was a huge hit. My coworker recently told me that when her son was asked to name his favorite dessert, he answered with “Yang’s banana cream pie.” I had no idea it left such a lasting impression, and was so very thrilled to hear so. I know what I’m making the next time I need to make something to impress a group of 8-year-old boys.
Here’s the recipe and it’s appropriate for all ages.
- 3 large bananas, sliced
- 2 ¼ cups very finely crushed graham crackers
- 5 Tbsps. sugar
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 10 Tbsps. unsalted butter, melted
- 6 egg yolks
- 2 cups heavy cream
- 1 vanilla bean
- ¼ cup sugar
- ¼ cup cornstarch
- 1 cup cold heavy cream
- 2 Tbsps. sugar
- 1 tsp vanilla extract
- Preheat oven to 375 degrees.
- In a medium bowl, mix together all of the ingredients with a fork until even distributed.
- Using your fingertips (fun!), press the crumb mixture into a 9-inch pie plate and up the sides until you have a nice uniform, packed crust.
- Bake the crust for 10 minutes, or until deep golden brown and toasty.
- Fill your kitchen sink with a few inches of ice water. It'll come in handy if you end up with grainy custard like I did.
- In a medium saucepan, give your egg yolks a quick whisk.
- Next, add the cream and whisk together thoroughly.
- Split the vanilla bean lengthwise and scrape out its pulp with the dull side of a knife.
- Drop both the pulp and the vanilla beans into the pan and whisk together.
- Next, shake in the cornstarch while whisking vigorously.
- Over medium heat, warm the soon-to-be custard, stirring constantly with a wooden spoon. Making sure not to let it boil.
- As the custard thickens, stir more vigorously.
- The goal here is a silky, thickened custard. You don't want grainy. The custard will also thicken a little more as it cools.
- Spread a thin layer of the custard onto the crust.
- Next, arrange half of the banana slices over the custard.
- Top the banana layer with another layer of custard.
- Arrange the rest of the banana slices over the custard.
- Top with the remaining custard.
- Chill the pie.
- Beat cream, sugar and vanilla until fluffy with soft peaks.
- Once chilled, pipe the whipped cream on top, and refrigerate until you're ready to enjoy, and enjoy you will.
- If your custard looks grainy, don't fret! Just plunge the pan into the ice water in your sink, and whisk like crazy. It'll come around, even if it looks hopeless. It did for me. Doing so will also help bring down the temperature of the custard, so you can enjoy it sooner.