Happy Father’s Day! Does that special Grandpa or Dad have a favorite dessert? Surely, he does. Today, I am posting one of my husband’s top three favorite desserts. This time, the pie came out just right. The crust did not burn, and the cream filling was not too soupy this time. The key with this cream filling is to cook it long enough so it thickens, but not too much that it will scorch – and continually stirring.
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. The next steps were making a two crust pie or lattice and, “Don’t forget the egg wash, then 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.