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11/11/1999 Archived Entry: "Banana Cream Pie"

If you know anyone who does not like a good Banana Cream Pie I’d like to hear about it. It has become such a rare item that I know people who will travel long distances for it. It is so easy to make, however, no one should feel deprived. This recipe is an egg enriched vanilla pudding base, layered with sliced bananas, then topped with whipped cream. You can even use a graham cracker crust if you don’t want to bother with pastry. Although it is a fragile pie, all but the whipped cream can be prepared ahead – in fact, it must be. Those fluffy rich mounds of cream should not be added until the last minute, or at least no more than a couple of hours before serving.

Banana Cream Pie

2/3 cup sugar
1/4 cup (packed) cornstarch
1/2 teaspoon salt
4 egg yolks, lightly beaten
3 cups milk
2 tablespoons butter
1/2 teaspoon vanilla
3 ripe bananas
1 baked 9-inch pie shell (or a graham cracker crust)
1 cup heavy cream
2 tablespoons confectioners' sugar
Finely chopped nuts, optional for decorating

In a saucepan, combine 2/3 cup sugar, the cornstarch and salt. With a whisk, blend yolks and milk into sugar mixture, making sure there are no lumps. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring vigorously. Remove from heat; add butter and vanilla. Press a piece of waxed paper over surface and cool to room temperature.

Slice the bananas into the pie shell. Add the cooled filling. Thump the pie down on the counter top to settle the filling evenly. Chill several hours, or until set.

Beat cream until thick; add confectioners' sugar while continuing to beat until stiff. Spread over the top of the pie.

To decorate with nuts: cut a 6-pointed star out of heavy paper or cardboard. Hold over center of pie, close to surface. Sprinkle remaining surface with nuts; remove paper.