Banana Cream Pie

This pie was part of our 2020 Thanksgiving, hosted by Claire and Brayden in their first home (in Aurora, Colorado).  It was their first time hosting Thanksgiving and I’m sure it won’t be the last. Claire’s mother-in-law, Stacy Schoonmaker made this pie and I have to say, it’s the best made from scratch banana cream I’ve tasted.  What put it over the top for me was a drizzle of caramel sauce just before serving. So good. 

For  Custard:

3 cups whole milk
3 egg yolks
1/2 cup plus 2 teaspoons sugar
1/4 teaspoon salt
1/3 cup corn starch
1 1/2 teaspoon vanilla 
2 tablespoons butter

1 prebaked, pie shell or graham cracker pie crust
2 large bananas (barely ripe)
Whipped cream
Prepared Caramel sauce (Trader Joe’s if you have one nearby)

In a small bowl, whisk together the egg yolks, sugar and salt. Whisk until the egg/sugar mixture is pale in color. Add the cornstarch and whisk just to combine. In a 2 quart saucepan, add the milk, and the egg/sugar mixture and  place over medium low heat  Stir constantly until thickened. Boil one minute.  Remove the custard from heat and add the butter and vanilla.  Whisk until combined.  Pour the custard into a bowl and cover with plastic wrap  Let cool.

When ready to assemble, cut 1/4 inch banana slices and line the bottom of the pre-baked pie shell.  Cover completely with the custard.  Spread whipped cream over the top .  

Refrigerate until ready to serve.  To serve, drizzle caramel sauce over each slice.    

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