Banana Cream Pie

Banana Cream PieSo the beautiful and talented Katy Warren is not a big cake fan.  She likes pie.  LOVES pie.  For her birthday, I wasn’t sure what kind of pie to make… so I made two.  Also, I use the word “so” a lot.

I wasn’t sure what kind to make.. her favourite is Raspberry Pie, but felt it was the wrong time of year to make it (her birthday is in February) hence I made two pies.  Here’s number one….


Now, you can make the filling part with some prepackaged banana pudding if you want, but I wanted to make homemade pudding…

  • 3/4 cup white sugar
  • 3 tbsp corn starch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 3-4 bananas
  • 1 precooked pie shell

Dice or slice 2-3 bananas (depending on size) and scatter in precooked pie shell. Set aside.

In a measuring cup or bowl, whisk together milk and egg yolks and set aside. In a saucepan, combine the sugar, corn starch, and salt.  Add milk mixture in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and boil for 2 more minutes,  stirring constantly and until the consistency of pudding or custard .  Remove from heat, and add butter and vanilla. Stir until blended and pour over bananas in pie shell.  Slice one banana and arrange on top in a delightful pattern.  Place pie in fridge to chill for at least an hour.

Amount of bananas depends on how “banana-y” you’d like it.  Also, I made some chocolate ganache to decorate the top.  Why?  Because chocolate is delicious and it hides imperfections in the pie (for example, sometimes the bananas start to turn colour.  But mostly the deliciousness.)




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