Banana Cream Pie
A bit late, but finally have my post from Pi Day! Since Pi Day was also game day I knew I had to make something, and it had to be something awesome. Thankfully /r/52weeksofcooking pointed me in the right direction with their banana theme. I had never made/had a banana cream pie but figured it couldn’t be too hard – just a more solid version of banana pudding. I searched the internet for inspiration but most of them involved ingredients I didn’t have on hand, and since I was doing this last minute the day after an embryo transfer going to the store just wasn’t going to happen. So I decided to use a custard recipe I acquired many moons ago and just modify it as needed. For the crust I went with my standard push-in-pan using vanilla wafers. One day I’ll figure out how to roll a pie crust but until then push-in-pan it is!
2 very well ripened bananas
1 cup greek yogurt
2 cups milk
1/4 cup sugar
1/2 tsp vanilla extract
- Puree the bananas with the greek yogurt and set aside.
- Heat a large sauce pan over medium heat, add the milk and sugar and bring to a low simmer. Meanwhile beat the eggs and vanilla together in a separate bowl.
- Slowly whisk the eggs and vanilla into the milk and continue to simmer for 5 minutes before mixing in the banana mixture. Continue cooking for 10 minutes, being sure to not let the mixture bowl.
- Meanwhile prepare your favorite crust.
- Remove custard mixture from burner and allow to cool for 30 minutes (or move to a freezer for 10)
- Preheat oven to 375. Pour the custard into the prepared crust and bake for 30 minutes. Turn heat to 250 and bake for a final 10 minutes or until custard is solid.
- Allow to cool then Serve topped with whipped cream!
Hope your sweet tooth is ready for this week as I’ll have another dessert recipe on Wednesday as part of #15Cheesecakes!