Saturday, June 12, 2010

Banana Cream Pie

Dear Megs,

We have been remiss! I *know* you're baking. Where are the posts? And when are you coming to visit me and my darling little man? We miss you up here, and Avi needs to meet crazy old Aunt Megs, like, now. Ok? Ok. I'm so glad we settled that.

Last week, I made a banana cream pie to bring to a friend's barbecue. Now, as you know, on principle I am against pies that have something other than tart fruit as their main filling: cream pies, chocolate pies, mint pies, I'm against them. But, this friend being excessively fond of banana cream pies, I made one. And I must say, I might be a convert. The pie was beautiful, delicious, and very easy to make. I can also think of all kinds of tweaks that would turn this homey recipe into something a little fancier.


Banana Cream Pie

6 T cake flour
2/3 c sugar
1/4 t salt
1 3/4 c milk
2 egg yolks, beaten
1 1/4 t vanilla
1/2 c whipping cream
3 bananas
1/2 lemon

18 graham crackers
6 T butter
1/4 c sugar

1) Pre-heat oven to 350. Mash the hell out of graham crackers, making crumbs as small as possible. Mix with sugar and melted butter. Use your hands to insure everything gets really well mixed. Press into a pie plate; the harder you press, the better the structure of your crust will be. Pre-bake for 12-15 minutes.

2) In a double boiler, mix flour, sugar, and salt. Add milk, and cook until thick, stirring constantly. Cook for 15 minutes longer, stirring periodically. Pour small amount of milk mixture over egg yolks and beat, then add that to the double boiler and cook 2 minutes (or so) longer. Do not let it boil! Remove from heat, add vanilla. Chill completely.

3) Fold whipped cream into cold pastry cream.

4) Sprinkle lemon juice over sliced bananas. Put a layer of banana on the cooled pie crust, top with cream, and top that with more bananas. Garnish with berries, whipped cream, lemon peel, or whatever you find pretty.

5) Nom nom nom!

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