|Here is my delicious homemade Banana Cream Pie!|
Why could be more perfect for a hot summer day than cooling off with a piece of homemade banana cream pie? With ripe bananas mingling with rich pudding goodness, made even smoother with evaporated milk, and this recipe takes comfort food to a whole new level before being poured into a pre-baked crust. All it takes is one piece of this chilled pie and you are bound to feel joy as you bite.
The secret of bringing out the most banana flavor is to let your hot pudding filling cool first before pouring into the banana-lined crust. This way you won’t slightly cook those sliced bananas and lose any bit of that delicious fruit to heat. Another plus about allowing this filling to cool is that your sliced bananas will not turn dark, but keep their same appearance.
As I mentioned, I have made many types of pie crusts. I used to make the traditional shortening type, the hot water method, some recipes that used vinegar in the crust, and still others had baking powder in the mix as a part of the crust until finding my cherished oil pie crust. All the other crusts can be tricky to work with when it comes to how flaky the texture of your dough will turn out. On the other hand, my oil pie crust is so easy to make and never undermines your pie-making confidence so it turns out every time with tender, flaky crust.
So the next time you have bananas and are in dire need of a smile, I hope you are tempted enough to make this recipe. Trust me, but it can do wonders to brighten a day and those around you!
|This is a piece of my homemade Banana Cream Pie.|
My Banana Cream Pie
10-inch baked pie shell
2/3 cup of sugar
1/4 cup of cornstarch
1/2 teaspoon of salt
1 (12-oz. size) can evaporated milk
1 can water
4 egg yolks
1 tablespoon of vanilla
3 large bananas
Take your eggs out to leave at room temperature while you’re baking your pie shell. This will make it easier for you to separate them.
Stir together sugar, cornstarch, and salt in your pot.
Now that the eggs have warmed, you can separate the whites from the yolks for the pudding filling. Refrigerate the whites for other uses.
Add the yolks with the milk and gradually stir into the dry ingredients in your pot.
Cook over medium heat, carefully stirring until the mixture thickens and boils.
Remove from the heat and stir in the vanilla.
Press plastic wrap over your pudding mixture in the pot and allow this to cool at room temperature before pouring into the baked pie shell that you will line with sliced bananas.
Chill the pie thoroughly for about two hours before serving. You can eat it plain or top with whipped topping or whipped cream before feasting on this.