Saturday, March 14, 2015

Banana Cream Pie

I only tried banana cream pie for the first time this past summer. On one of my trips to San Francisco I stopped by the infamous Mission Pie for a slice of something and the banana cream just looked so good I couldn't resist. Since it's pi day today (happy pi day!) I decided to give making one of these beauties a go! Creamy, slightly sweet and the perfect banana flavour makes this one a keeper. 

Adapted from

1 9-inch pie crust

2 1/2 cups of whole milk
3/4 cup white sugar
1/3 cup unbleached flour
1/4 salt
3 egg yolks, beaten 
1 teaspoon pure vanilla extract
1 tablespoon dark rum
2 tablespoon unsalted butter
3 large, ripe bananas

I was lazy and cheated and bought a pre-made crust (the pillsbury ones are really good! Just roll it out and go!) but you can make your own (try this recipe), prick it all over, bake until lightly brown and let cool.

In a small saucepan, heat the milk just before boiling and then remove from heat. In a medium saucepan combine sugar, flour and salt. Gradually stir in the scalded milk. Over medium heat, stir regularly until the mixture has thickened. Cover for a few minutes, stirring occasionally. Take a small spoonful of the heated mixture and stir into the beaten egg yolks until well combined. Combine all the eggs into the hot mixture, stirring constantly for about 1 minute. The mixture should resemble near pudding consistency - remove from heat. Mix in the vanilla, butter and rum and let the mixture sit until just warm. Thinly slice the bananas into the bottom of the pie shell and when your mixture has cooled pour evenly over top. Place in the fridge until set and ready to serve! I think it's best with the fresh whipped cream and shaved chocolate, just saying. 


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