Banana Cream Pie
In honor of a fabulous discussion, discerning the sins of modern, secular and liberal Americans. Which we are.
And postmodern, Christian, progressive globalists. Which we are.
Following an old fashioned meal of meatloaf and baked potatos, culminating in a banana cream pie. Which we loved.
Preheat the oven to 350 degrees.
Roll with a rolling pin, in the bag they came in
about 55 vanilla wafers
(You can use the organic kind, but they never taste the same as the Nabisco Nilla Wafers)
This should make approximately
1 3/4 cups vanilla wafer crumbs
Mix crumbs with
3 tablespoons granulated sugar
5 tablespoons melted butter
Remove 1/4 cup of the crumb mixture and reserve. Press the remaining mixture evenly over the bottom and up the sides of a 9-inch pie pan. Bake at 350 degrees for 8-10 minutes, or until golden brown. Cool on a wire rack.
In a heavy saucepan, stir together, pressing out any lumps with the back of a spoon
1/2 cup granulated sugar
1/4 cup cornstarch
Stir in, in this order
1/4 cup cold milk
3 large egg yolks, beaten
When the mixture is smooth, stir in
2 cups scalded milk
(this means heated to just before boiling, when the skin forms on top, and then taken off the heat)
Cook over medium heat, stirring constantly. As soon as the mixture begins to thicken, turn the heat to low and continue to cook, stirring constantly, until thick and bubbly, about one minute longer. If the mixture threatens to become lumpy, remove it from heat at once and stir vigorously until smooth. When thick, remove from the heat and gently stir in, in this order
2 tablespoons soft butter
1 teaspoon pure vanilla extract
Let cool 10 miutes, stirring occasionally to prevent a film from forming on top. Spoon one-third of the filling into the cooled crust. Peel and slice into 1/4-inch slices over this filling
3 fully ripe bananas
Spoon and scrape the remaining filling over the bananas. Sprinkle the reserved crumb mixture over the top. Chill until firm, at least three hours.
When ready to serve, stir together in a small chilled bowl
1/2 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon extra fine sugar
Beat at medium high speed until the cream mounds into soft peaks. Do not overbeat.
If you have very polite guests, you can pass the bowl of whipped cream and allow people to top their own pie. Otherwise, serve it up yourself to be sure there's enough to go around.
With gratitude to The Wooden Spoon Dessert Book by Marilyn M. Moore and my mother-in-law, who gave it to me.
And postmodern, Christian, progressive globalists. Which we are.
Following an old fashioned meal of meatloaf and baked potatos, culminating in a banana cream pie. Which we loved.
Preheat the oven to 350 degrees.
Roll with a rolling pin, in the bag they came in
about 55 vanilla wafers
(You can use the organic kind, but they never taste the same as the Nabisco Nilla Wafers)
This should make approximately
1 3/4 cups vanilla wafer crumbs
Mix crumbs with
3 tablespoons granulated sugar
5 tablespoons melted butter
Remove 1/4 cup of the crumb mixture and reserve. Press the remaining mixture evenly over the bottom and up the sides of a 9-inch pie pan. Bake at 350 degrees for 8-10 minutes, or until golden brown. Cool on a wire rack.
In a heavy saucepan, stir together, pressing out any lumps with the back of a spoon
1/2 cup granulated sugar
1/4 cup cornstarch
Stir in, in this order
1/4 cup cold milk
3 large egg yolks, beaten
When the mixture is smooth, stir in
2 cups scalded milk
(this means heated to just before boiling, when the skin forms on top, and then taken off the heat)
Cook over medium heat, stirring constantly. As soon as the mixture begins to thicken, turn the heat to low and continue to cook, stirring constantly, until thick and bubbly, about one minute longer. If the mixture threatens to become lumpy, remove it from heat at once and stir vigorously until smooth. When thick, remove from the heat and gently stir in, in this order
2 tablespoons soft butter
1 teaspoon pure vanilla extract
Let cool 10 miutes, stirring occasionally to prevent a film from forming on top. Spoon one-third of the filling into the cooled crust. Peel and slice into 1/4-inch slices over this filling
3 fully ripe bananas
Spoon and scrape the remaining filling over the bananas. Sprinkle the reserved crumb mixture over the top. Chill until firm, at least three hours.
When ready to serve, stir together in a small chilled bowl
1/2 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon extra fine sugar
Beat at medium high speed until the cream mounds into soft peaks. Do not overbeat.
If you have very polite guests, you can pass the bowl of whipped cream and allow people to top their own pie. Otherwise, serve it up yourself to be sure there's enough to go around.
With gratitude to The Wooden Spoon Dessert Book by Marilyn M. Moore and my mother-in-law, who gave it to me.
Labels: pie
posted by Robin M. at 2:48 PM
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1 Comments:
Another online recipe for banana cream pie calls for coating a graham cracker crust with melted dark chocolate before adding the custard. I think that might be overkill. But I am intrigued by the idea of making the crust from chocolate wafers...
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