Just the Right Size Banana Cream Pie

Name: Just the Right Size Banana Cream Pie
Prep time: 20 min
Cook time: 29 min
Total time: 49 min
Yield: 1 Pie, 4-6 serving(s)
Ingredients: 1 1/2 cups all-purpose flour; 1/3 cup white sugar; 1 pinch salt; 1 egg, beaten; 1/2 cup butter, softened; 1 1/2 tablespoons cornstarch; 1/2 cup sugar (more if desired); 1 pinch salt; 5 egg yolks; 3/4 cup heavy cream; 3/4 cup whole milk; 1 tablespoon butter, softened; 1 teaspoon pure vanilla extract; 2 medium bananas, ripe but still firm; 1 tablespoon lemon juice; 2 tablespoons orange juice; 1/2 cup whipping cream (or more if desired); 1 tablespoon confectioners' sugar; 1 dash pure vanilla extract

Submitted by Steve_G

"Just about right for 4 people. This recipe is a classic pudding on a shortbread crust. Blows 'nilla wafers out of the water! Actually this sounds a lot harder than it is."

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Ready In:: 49mins
Ingredients:: 19
Yields:: 1 Pie
Serves:: 4-6

ingredients

For the crust
1 ¹⁄₂ cups all-purpose flour
¹⁄₃ cup white sugar
1 pinch salt
1 egg, beaten
¹⁄₂ cup butter, softened
for the pudding
1 ¹⁄₂ tablespoons cornstarch
¹⁄₂ cup sugar (more if desired)
1 pinch salt
5 egg yolks
³⁄₄ cup heavy cream
³⁄₄ cup whole milk
1 tablespoon butter, softened
1 teaspoon pure vanilla extract
to finish the filling
2 medium bananas, ripe but still firm
1 tablespoon lemon juice
2 tablespoons orange juice
the final topping
¹⁄₂ cup whipping cream (or more if desired)
1 tablespoon confectioners' sugar
1 dash pure vanilla extract

directions

Preheat oven to 400°F.
Combine crust ingredients into a bowl, mix until just combined, press into bottom and 1/2 up the sides of a greased 8" springform pan.
Poke with fork.
Bake for 10-15 minutes until golden brown.
Remove from oven and cool on a rack until room temperature.
Combine sugar, salt, cornstarch in a medium pan, whisk to combine.
Add egg yolks, cream and milk.
Whisk lightly to combine.
Place pan over medium heat, stir occasionally.
When the mixture starts to steam stir it constantly, scraping the bottom and sides of the pan.
At this point you can add more sugar if the custard is not sweet enough for your tastes Continue to cook until pudding is about the thickness of mayonnaise.
Remove from heat, whisk in butter and vanilla.
Pour mixture into a bowl, cover with plastic wrap so the wrap is in contact with the top of the pudding.
Allow to cool.
When pudding mixture is cool, slice bananas into 3/8" slices and toss in orange/lemon juice mixture.
drain well and dry off bananas on paper towel.
Layer pudding and bananas on the prebaked crust.
Place in fridge to set-up for several hours.
For the topping, immediately before serving.
In a chilled bowl with chilled mixers, beat heavy cream until soft mounds form.
Add sugar and vanilla.
Beat until stiff peaks form.
Serve pie with a large dollop of cream on top.
Best when served the same day, but will keep 2 or three days in the fridge.

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Reviews

Banana Cream Pie is my husband's favorite dessert and he has always wanted it with a shortbread crust. I made this recipe for his birthday and he was in heaven! (he's eating leftovers right now). Thanks for posting it!!!

Marla Swoffer
This was an excellent pie. I made it for the 4th of July and everyone who tried it loved it. My husband liked it so much he said to put it in my personal cookbook.

disneyfreak