A good slice of banana cream pie has become something of a rarity these days owing to the widespread use of processed imitation ingredients. Banana cream pies made with instant pudding and artificial whipped topping are fine for those occasions when you are cooking for people you aren’t particularly fond of, but please use this recipe at all other times.
1 9-inchpastry pie crust or Graham cracker crust23 cm
2Tbs cornstarch30 ml
1/4cupheavy cream60 ml
1/2tspvanilla beansplit and scraped, or 2(10 ml) vanilla extract
1cupthinly sliced bananas250 ml
For the topping:
1cupheavy cream250 ml
2Tbs powdered sugarconfectioner’s
1/2tspvanilla extract2 ml
1Tbs rum or brandy15 ml, optional
Pre-bake the pie crust by lining it with a piece of buttered aluminum foil, filling it with pie weights, beans, or rice, and baking it in a preheated 425F (220C) oven for 12 minutes.
Reduce the oven temperature to 350F (180C), carefully remove the foil and the weights, and bake until deep golden brown, 15 to 20 minutes.
Cool on a wire rack. Note: Many prepared Graham cracker pie crusts are already pre-baked.
Check the label before following the above directions.
Combine the sugar, cornstarch, and salt in a pot.
Whisk together the eggs, milk, and cream in a mixing bowl.
Stir the milk mixture into the sugar mixture, add the vanilla, and bring to a boil over moderate heat, stirring constantly.
Remove from the heat, stir in the butter until melted and thoroughly incorporated, and fold in the sliced bananas.
Allow to cool for 15 minutes before pouring into the pre-baked pie shell.
Cover with plastic wrap (press the plastic wrap directly onto the pudding mixture in order to prevent a skin from forming) and refrigerate until cool.
Immediately before serving, combine the topping ingredients in a mixing bowl and beat until stiff peaks form.