Cody’s banana creme pie

Look at my friend Cody. Look at him. Doesn’t he look proud? Well he should be, he made this fabulous banana creme pie from scratch, including the whipped cream (which we might have eaten with spoons, out of the bowl).

(thanks to Liz for the photo)
Here’s what he says about the recipe:

For the pie, I basically followed this recipe: I used a store bought graham cracker crust and put chocolate (ground up ghirardeli chips) on the crust before adding the filling, as well as on the whipped cream topping. Next time I think I’ll fold in some chocolate with the bananas as well.

Banana Pudding Pie
Adapted from Valerie Hill’s recipe in The Washington Post

4 ripe bananas, thinly sliced

For the pastry cream:
1/2 cup sugar
1/4 tsp salt
1/4 cup cornstarch
6 large egg yolks
2 cups whole milk
1/4 stick (1 ounce) unsalted butter, softened
1 tsp vanilla extract

For the whipped cream

1.5 cups heavy cream
1 Tbs confectioners sugar
1 tsp vanilla extract

Dark chocolate for garnish (optional)

Preheat the oven to 350 degrees. Have ready an ungreased 9-inch pie pan.

For the pastry cream: In a large bowl, combine the sugar, salt and cornstarch. Add the egg yolks and whisk for about 30 seconds, until the mixture is lemon-colored and somewhat thickened.

In a medium saucepan over medium heat, heat the milk until small bubbles begin to form around the sides. Remove the pan from the heat and gradually whisk 3 to 4 tablespoons of the warm milk into the yolk mixture to temper it. Whisk the tempered yolks back into the saucepan of milk. Return the pan to medium heat and continue whisking until the mixture becomes very thick and begins to boil. Pour the pastry cream into a bowl and fold in the butter and vanilla extract. Press a piece of plastic wrap directly onto the pastry cream and refrigerate for 3 hours, or until it has completely chilled.

Place the bowl and whisk attachment of an electric mixer in the freezer until well chilled. Gently fold the sliced bananas into the pastry cream and pour the mixture into the prepared pie shell. Remove the chilled mixing bowl and whisk attachment from the freezer. Combine the heavy cream, confectioner’s sugar and vanilla in the bowl and mix on medium high speed until stiff peaks form. Spread the whipped cream on the pie and garnish with dark chocolate shavings.


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