Banana Cream Pie Recipe
Banana Cream Pie Recipe
Ingredients:
1 pc of pie crust (9-inch, or “No-Fuss Homemade” Pastry)
3/4 c of sugar (granulated)
1/3 c of cornstarch
2-1/2 c of milk (whole)
1 Tbsp of butter (unsalted)
1 Tbsp of vanilla extract
3 pcs of bananas (ripe, large); 1 sliced, 1 mashed, and 1 sliced for garnish
1-1/2 c of cream (heavy)
5 pcs of egg yolks
Instructions:
Line a foil on a pie crust then fill it with beans. Place inside the oven and bake at 400 degrees F for 15 mins. Remove the foil with the weights and continue to bake for 10-15 mins till golden. Let it cool onto the rack.
Combine cornstarch and half cup of sugar inside a saucepan; mix them well. Add the milk and cook above moderate heat for 5 mins, while constantly stirring. Take out from the heat then gradually add one cup of the mixture onto the egg yolks, while constantly stirring. Add the mixture of yolks back onto the saucepan above moderate heat.
Let boil and stir constantly; continue to cook for 3-5 mins till thickened and still stir constantly. Take out from the heat then add two teaspoons of vanilla and butter; stir thoroughly and place a plastic wrapper on the surface. Let it cool for 15 mins then arrange the slices of banana over the base of the crust, in one layer.
Combine the mashed banana with the filling; mix thoroughly and pour onto the crust with bananas. Place a plastic wrapper directly on the filling and place inside the refrigerator for four hours till firm. Combine remaining vanilla and sugar with the cream; beat thoroughly till its peaks are forming stiff. Remove the cover from the pie and top it with the mixture of cream; garnish it with banana slices.
(No-Fuss Homemade Pastry)
Ingredients:
1/2 c of shortening
1-1/4 c flour; sifted
1/2 tsp of salt
3-4 Tbsps of water (cold)
Instructions:
Combine flour, salt, and shortening; mix thoroughly till blended well. Gradually add (cold) water, while stirring constantly till formed to a dough. Shape it to a ball and press to a disk then wrap with plastic. Place inside the refrigerator for half an hour.
Roll it out on floured working surface to a round, 2-inch bigger than the base of the pie dish. Carefully place the dough and fit it well. Flute the edges.
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