Banana Cream Pie
Source of Recipe
ww recipes
List of Ingredients
1 9-inch (23 cm) pastry pie crust or Graham cracker crust
3/4 cup (180 ml) sugar
2 Tbs (30 ml) cornstarch
A pinch of salt
2 eggs
2 cups (500 ml) milk
1/4 cup (60 ml) heavy cream
1/2 vanilla bean, split and scraped, or 2 tsp (10 ml) vanilla extract
2 Tbs (30 ml) butter
1 cup (250 ml) thinly sliced bananas
For the topping:
1 cup (250 ml) heavy cream
2 Tbs powdered (confectioner's) sugar
1/2 tsp (2 ml) vanilla extract
1 Tbs (15 ml) rum or brandy (optional)
Recipe
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. Serve pie topped with whipped cream. Serves 6 to 8.
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