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This Pie is Bananas. B-A-N-A…well you know how the rest goes…

February 7, 2011
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This weekend our friend Jen had a housewarming party at her gorgeous new South Philly row home. What to bring? Pie, of course! Nothing says home like pie, and more so I’ve been aching to make this banana cream pie again for months! When I first set out to conquer the banana cream pie it took me some time to find just the right combo of recipes. Most of the ones I found included vanilla pudding for the filling and that, to me, was just not going to cut it. I set out to find a banana pudding recipe (using real bananas, not flavoring!) and once I did, this delicious confection really came together. This time around I made a whole wheat pie crust which turned out better than expected, and because I still had extra caramel sauce I decided to drizzle some of this in with the banana layers. I also topped the pie with home made whipped cream, MORE bananas, MORE caramel, and a little dusting of dark chocolate shavings. This pie, is the cream pie to end all cream pies.

Whole Wheat Pie Crust (enough for two single-crust pies)

  • 14 tablespoons unsalted butter, cold
  • 2 1/4 cups whole wheat flour
  • 1/4 + 1/8 teaspoon salt
  • 5 to 7 tablespoons ice water
  • 1 tablespoon cider vinegar Optional
  • 1/4 teaspoon baking powder (if not using, double the salt)

Divide the butter into two parts (9 tablespoons and 5 tablespoons). Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.

Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.

Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. (Toss with a fork to see it better.)

Add the lowest amount of the ice water and the vinegar and pulse 6 times. Pinch a small amount of the mixture together between your fingers. If it does not hold together, add half the remaining water and pulse 3 times. Try pinching the mixture again. If necessary, add the remaining water, pulsing 3 times to incorporate it. The mixture will be in particles and will not hold together without being pinched.

Split the mixture in half and put each in a separate ziplock bag. Holding both ends of the bag opening with you fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough with plastic wrap, flatten it into a discs and refrigerate for at least 45 minutes, preferably overnight.

Banana Pudding

  • 1 pie crust
  • 4 large ripe bananas
  • 2 cups whole milk
  • 6 large egg yolks
  • 1/4 cup corn starch
  • 3/4 cup dark brown sugar
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 4 TBSP butter, cut into small pieces

Heat oven to 350°. Roll out pie crust dough and fit into a pie dish, crimping edges. Pierce all over with a fork, and weight using pie weights of filling some aluminum foil with uncooked rice. Bake about 25 minutes, then remove the weights and bake another 15. If the edges start to brown too much, cover just the edge of the crust with stripes of aluminum foil. Let cook before filling.

Peel 1 banana and place in a blender with milk, egg yolks, corn starch, brown sugar, vanilla and salt. Blend until smooth. Pour into a saucepan over medium heat and cook, stirring constantly, until mixture bubbles and is thickened – about 7 to 8 minutes. Remove from heat and stir in butter a few pieces at a time. Cool slightly.

Slice remaining bananas. Pour a layer of pudding to cooled pie crust. Arrange banana slices on top and drizzle with caramel sauce if desired. Continue to layer ending with pudding on top. Refrigerate overnight to set.

Whipped Cream

  • 1 pint heavy cream
  • 1/3 cup granulated sugar
  • 1/4 tsp vanilla

Combine ingredients in a clean mixing bowl and beat on high until whipped. Do not overbeat. Cream should hold its form but not be stiff. Smooth or pipe on top of set pie and decorate with more banana slices, caramel drizzle and/or chocolate shavings. Store in the refrigerator, and enjoy!

4 Comments leave one →
  1. huntfortheverybest permalink
    February 13, 2011 4:28 pm

    i love banana cream pie. sounds like a great recipe!

  2. May 6, 2013 11:22 pm

    Hi there would you mind sharing which blog platform you’re using? I’m looking to start
    my own blog soon but I’m having a tough time selecting between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking for something unique.

    P.S My apologies for being off-topic but I had to ask!

    • May 7, 2013 8:45 am

      Hi there! No worries!
      I use wordpress and have been happy with it. I did some customization just by choosing a clean and simple theme/template and changing around the colors, header image, and fonts (using typekit). I used to have a blogger but I prefer wordpress!

  3. May 8, 2014 9:47 pm

    great post

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