I made Banana Cream Pie for the first time ever a few weeks ago. My 8 year old loved it!!! He's requesting it again this weekend.
The original recipe is from: http://allrecipes.com/recipe/banana-cream-pie-i/
My version is below, altered to use less sugar and my favorite baking ingredients, honey and cinnamon.
Pie Crust:
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup canola oil
2 1/2 tbs water
Preheat oven to 425.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put bottom pie crust in a glass pie pan. Bake for 10 minutes.
Filling:
1/4 cup brown sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
2 eggs, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
1 tbs honey
1/4 tsp cinnamon
whipped cream, optional
Preheat oven to 350 F.
In a saucepan, combine the sugar, honey, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
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 & keep stirring. Remove the mixture from the stove; add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Drizzle with honey. Sprinkle with cinnamon. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Before serving, top each slice of pie with whipped cream, if desired.
Whipped Cream:
1 cup heavy cream
2 tbs sugar (I used 1/2 tbs)
1/2 tsp vanilla
Beat whipping cream, sugar and vanilla with an electric mixer on medium until soft peaks form.
More Pie Recipes
My version is below, altered to use less sugar and my favorite baking ingredients, honey and cinnamon.
Pie Crust:
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup canola oil
2 1/2 tbs water
Preheat oven to 425.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put bottom pie crust in a glass pie pan. Bake for 10 minutes.
Filling:
1/4 cup brown sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
2 eggs, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
1 tbs honey
1/4 tsp cinnamon
whipped cream, optional
Preheat oven to 350 F.
In a saucepan, combine the sugar, honey, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
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 & keep stirring. Remove the mixture from the stove; add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Drizzle with honey. Sprinkle with cinnamon. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Before serving, top each slice of pie with whipped cream, if desired.
Whipped Cream:
1 cup heavy cream
2 tbs sugar (I used 1/2 tbs)
1/2 tsp vanilla
Beat whipping cream, sugar and vanilla with an electric mixer on medium until soft peaks form.
More Pie Recipes
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