Homemade Banana Creme Pie
When you are trying to live a more health conscious lifestyle, desserts like banana creme pie are an occasional treat. Ok, so maybe they are a weekly treat here, but don’t tell the stairmaster that! My family LOVES pie so much so I try to make at least one homemade one each month. After finding a delicious homemade banana creme pie recipe online, I decided that this month’s sweet treat would be just that.
Banana Creme pie….yummy!
You see I have only ever tried my first banana creme pie this past Thanksgiving. My sister had brought many pies to my mom’s home to enjoy and we had quite the assortment. I decided to go with custard pie for myself, but tried a bite of the banana creme pie off my son’s plate and fell in love.
Why had I never given the banana creme pie a chance? Was it because of the browned bananas slices towering over the pie, or the fact that it seemed to be so rich? I admit, I am weird so even the slightest thing can gross me out and keep me away from certain desserts. I guess the browned banana slices did that for me and I vowed to not add any to the top of my pie because I knew we wouldn’t be enjoying it until way after dinner.
A few things I love about this recipe is that it is mainly from scratch. I did use a store bought pie crust which I had to blind bake, but that is the most convenient part of this dessert. The filling is made with wholesome ingredients and contains no boxed puddings or flavorings. I used ripe bananas and combined them with smooth vanilla pudding I made on the stove-top. It was totally delicious and the perfect consistency and thickness. I will be definitely making this pie again around the holidays but with no banana slices on top.
Here is how to make Homemade Banana Creme Pie:
- 1/3 cup all purpose flour
- 3/4 cup of sugar
- 1/4 tsp of salt
- 2 cups of whole milk
- 3 large egg yolks slightly beaten
- 1 tsp vanilla extract
- 2 tablespoons of unsalted butter
- 3 ripe bananas sliced
- pre-baked pie crust
- real whipped cream <—- recipe there
In a thick walled saucepan, combine the flour, salt, sugar, and 2 cups of milk. Stir constantly over medium heat until the mixture starts to bubble and thicken; boil for 2 minutes.
In a small bowl, stir in a little of the hot creme mixture in with the egg yolks, add to the large pot and stir well.
Cook for two minutes over medium heat and then remove from the heat and add in the butter and vanilla; mix well and allow to cool for a few minutes before adding it into the pre-baked pie crust
While your mixture is cooling, line the bottom of your pie pastry with the sliced bananas
All to set for at least one hour or longer
Once the pie is completely cooled, add the real whipped cream.
This pie can be kept in the fridge until eaten to prevent the real creme from spoiling. It probably will not last long though because it is way too good!
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