Banana Cream Pie
This banana cream pie uses a cooked custard filling in a baked shell, topped with lightly sweetened whipped cream. The bananas go in two layers, each dipped in lemon juice so they stay pale instead of browning, with custard poured over each layer to seal them in. Tempering the egg into the hot filling keeps the texture smooth. An hour in the fridge sets it for clean slices.
Instructions
Make the Grandma's Pie Crust and bake it so you have a finished shell ready to fill.
Whisk the sugar, flour, salt and milk together in the top of a double boiler, working out any lumps. Set it over the lower pan of boiling water and stir constantly until the mixture thickens, about 5 minutes.
Cover the pot and keep cooking for 10 more minutes, stirring now and then. Beat the egg in a small bowl, then stir in about ½ cup of the hot filling so the egg warms gradually and does not scramble.
Scrape the tempered egg back into the pan and cook for 2 more minutes, stirring the whole time. Take it off the heat and stir in the butter and ½ teaspoon of vanilla until smooth.
Slice 2 bananas, dip the slices in lemon juice, shake off the excess and spread them over the bottom of the baked shell. Pour in half the filling, making sure the bananas are fully covered.
Slice the other 2 bananas, dip them in lemon juice the same way and lay them over the filling. Pour the rest of the filling on top so every banana is covered, then chill the pie for about 1 hour.
Whip the cream in a large bowl with an electric mixer until peaks just begin to form. Add the remaining ½ teaspoon of vanilla and the powdered sugar and keep beating until the peaks hold. Stop there, since overbeaten cream turns lumpy and starts to become butter.
Spread the whipped cream over the chilled pie and keep it refrigerated until you serve it.
Make it personal.
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