I have been successfully baking apple pie so often that I’ve decided to try other recipes. Because I don’t have a big mixer or electric hand mixer, I look for simple recipes for a simple baker. While I was driving along El Camino Real in San Mateo, I passed by Heidi’s Pies. I remembered eating their banana cream pie for my former coworker’s birthday. It was so delicious. So this gave me an idea… and voila, a new recipe to put in my baking success.

This recipe is taken from allrecipes.com with a little bit of tweaking thanks to the consumer’s reviews/tips provided in the page.

BANANA CREAM PIE

Ingredients:

* 1/2 cup white sugar
* 1/3 cup cornstarch
* 1/4 teaspoon salt
* 2 cups milk – I used half-half
* 3 egg yolks, beaten
* 2 tablespoons butter
* 1 1/4 teaspoons vanilla extract
* 1 (9 inch) pie crust, baked – I used graham crust pie
* 4 bananas, sliced
* whipping cream for topping

Directions:

1. In a saucepan, combine the sugar, cornstarch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring until mixture is thick and smooth and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes or until sufficiently thicken; remember to keep stirring. Try not to overcook. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Put a layer of slice bananas as base into the cooled baked pastry shell. Mix the other sliced bananas into the pudding mixture before putting it on the pastry shell. Top with whipping cream.
4. When the pudding has cooled a bit, chill in the refrigerator overnight.

This recipe turned out really great. The filling was fantastic and blends well with the banana and the graham crust pie played well with the flavors. Though the taste was A+, I needed to practice more on my presentation when I use the whipping cream topping. Tip: If you won’t be able to consume this in one day, cover with aluminum foil so that pudding won’t acquire a hard skin and also the banana won’t oxidize much.

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