Indulge in the timeless charm of our Classic Banana Cream Pie, a delightful dessert that combines a buttery, pre-baked pie crust with a velvety smooth banana-infused custard. This recipe takes you on a journey through the traditional art of pie-making, where a rich and creamy filling, made from a blend of whole milk, sugar, and egg yolks, is seamlessly complemented by the natural sweetness of ripe bananas. The result is a comforting and satisfying treat that captures the essence of old-fashioned baking. Whether you choose to crown it with a billowy meringue or let it cool gracefully, this pie is sure to evoke nostalgic memories and create new moments of joy with every heavenly bite.
Ingredients:
- 1 pre-baked 9-inch pie crust
- 3 cups whole milk
- 3⁄4 cup granulated sugar
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon salt
- 3 egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 ripe bananas
Instructions:
- Ensure the 9-inch pie shell is baked and ready.
- In a large saucepan, heat the milk until it is just below boiling (scalding).
- In a separate saucepan, combine sugar, flour, and salt. Gradually whisk in the scalded milk over medium heat, stirring constantly until the mixture thickens.
- Cover the saucepan and continue to cook for an additional two minutes, stirring occasionally.
- In a small bowl, have the 3 slightly beaten egg yolks ready. Gradually stir a small amount of the hot mixture into the beaten yolks. Once combined, return the yolks to the hot mixture.
- Cook for one more minute, stirring constantly.
- Remove the saucepan from heat and blend in the butter and vanilla. Allow the mixture to cool until lukewarm.
- Slice the bananas and arrange them in the pre-baked pie shell.
- Pour the lukewarm mixture over the sliced bananas.
- Optionally, prepare a meringue with the leftover 3 egg whites to top the pie, or allow the pie to cool until serving.
