{MARC} is a high school math teacher and every year on March 14th her class celebrates PI DAY (since π = 3.14)! SOOOooooo...in honor of this special day we bring you an absolutely amazing banana cream pie! This banana cream pie is {BARB's} husbands favorite pie - and that is saying a lot because he really really likes pie. We're giving you the dEATs here so you can try it out for yourself.
Banana Cream Pie-
For Crust:
25 Back to Natrue Chocolate Sandwich Cookies
1/4 cup melted butter
For Filling: 2 bananas thinly sliced
3/4 cup sugar
1/3 cup flour
a dash of salt
2 cups milk
3 egg yolks
2 tbs butter
splash of vanilla
For Topping:
8 oz heavy whipping cream
1 tablespoon of sugar
a splash of vanilla
sliced almonds toasted 1) For the CRUST: Crush cookie into fine crumbs then add melted butter. Spread evenly in a pie dish and chill for one hour
2) For the FILLING: use sliced bananas to line the bottom of pie dish. Then make a standard custard on the stovetop with sugar, flour and salt. Add in milk and bring to a boil as it thickens. Then stir for two minutes while boiling. Temper egg yolks with the mixture then add the egg yolks into the mixture and stir for two more minutes over the heat. Remove from the heat and add butter and vanilla. Stir to combine. Add the filling to the pie dish and cook at 350 for 15-20 minutes
3) For the TOPPING: whip cream, sugar and vanilla to soft peaks then add to pie. If desired, add sliced almonds (toasted at 350 degrees for 5-7 minutes or until slightly brown and fragrant (check them frequently so they don't burn!))
ENJOY!
You can download an "easy to print" PDF of this recipe here!
XOXO,
Barb
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