When I ask my husband, “What is your favorite dessert?” His response does not change, “Banana Cream Pie, Coconut Cream Pie, and German Chocolate Cake.” It is a three way tie for first place! Those have always been his faves.
Years ago, when we were dating, I knew nothing about pie making. It was a clueless arena for me. I had a desire to make pies, but I had no idea how or where to begin? I give my mother-in-law, Denise, a lot of credit for her gracious and patient efforts to teach me along the way. From her, I learned about fluting the edges and pricking the crust with a fork. And when making a two crust pie or lattice, don’t forget the egg wash and sprinkle with sugar!
As it turns out, I have many fond memories of pie making. Some that have turned our to be a total flop – like that pumpkin pie…or two. The crust burned, and when it was removed from oven and placed on the hot stove top the glass shattered in just a few minutes (it was fall and a pumpkin pie sounded so cozy); it truly did ruin our homework that Sunday night on the kitchen table; lesson learned.
After burning the crust on the outside enough times, I began to spend time cutting out aluminum foil strips to wrap around the pie to prevent burning. A great idea in theory, but difficult to keep in place while transferring 😉 Later, I found a pie crust pan with a hole on top, a super invention to keep from the crust from burning – and no need for foil. I use it all the time. Homemade pie crusts aren’t as hard as they seem, and they taste so good. On the other hand, a frozen pie crust is super simple when running out of time!
As you can see, pie making is still a work in progress for me. This pie recipe is long-time favorite of ours. I hope you enjoy it, too. I’d love to hear about your favorite pie, or one you enjoy making the most!
- 4-5 bananas
- 1 9" homemade pie crust or frozen pie crust
- ¾ c. sugar
- ⅓ c. flour
- ¼ t. salt
- 2 c. milk
- 3 slightly beaten egg yolks
- 2 T. butter
- 1 t. vanilla extract
- Top with:
- 2 c. Whipped Cream or Cool Whip
- garnish with: slivered almonds, bananas, Hershey's syrup
- Bake pie shell according to directions. Let cool.
- Slice approximately 4-5 bananas and place in pie shell. Layer in a circular form, starting with the outside and working into the inside.
- In heavy bottomed saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir for 2 min. Remove from heat.
- Stir in a small amount of mixture into egg yolks; immediately return to hot mixture; cook approx. 2 minutes or until thickened, stirring constantly (be careful of scorching). Remove from heat. Add butter and vanilla. Pour filling on top of bananas in pie shell.
- Refrigerate for 3-4 hours until thick and firm. Then add whipped cream or Cool Whip. Keep refrigerated until ready to eat.