Banana Cream Pie
By Paula Deen
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Featured in:
Paula Deen's Southern Cooking Bible
Difficulty: Medium
Prep time: 2 hours
Cook time: 30 minutes
Servings: Makes 1 (9-inch) pie
Ingredients
- All-purpose flour, for dusting
- 1 9-inch unbaked prepared piecrust
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon Salt
- 2 cups heavy cream
- 1 cup whole milk
- 3 large egg yolks
- 2 tablespoons Butter
- 1½ teaspoons vanilla extract
- 4 bananas, sliced, plus sliced bananas for serving
- Whipped cream , for serving
Directions
Line a 9-inch pie plate with the unbaked pie crust and chill in the refrigerator for 30 minutes or up to overnight (cover lightly with plastic wrap if chilling for more than 2 hours).
When you are ready to bake the pie, preheat the oven to 375˚F. Line the dough with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the beans or pie weights and paper or foil.
While the piecrust is in the oven, prepare the filling: In a medium, heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the cream and milk; then whisk in the egg yolks. Place over medium-high heat and whisk until the custard thickens and boils, about 6 minutes. Remove from the heat and whisk in the butter and vanilla. Scrape the custard into a large bowl and let cool completely, whisking occasionally. This should take about 1 hour.
In the piecrust, alternate layers of banana slices and custard filling. Cover and chill. To serve, top with whipped cream and decorate with some more sliced bananas.
Cook’s Note: If you slice your bananas way ahead of time, you’ll wind up with brown bananas instead of the bright yellow you want for this pie. To keep them nice and yellow, go ahead and squeeze some lemon juice on them after they’ve been sliced.