Not That Bad for You Banana Cream Pie

I love banana cream pie, and I've been seeking out a recipe. Quinton, a friend and long time neighbor of mine, makes a great one, but she's not comfortable sharing the recipe. I did have a good thing going for a while when I would trade one of my chocolate pecan pies for her banana cream pie on Thanksgiving Day. I love my chocolate pecan pie, but I was the big winner in that trade. She has moved away, and I have been left with a wedge shaped empty space in my life without that recipe. The Apple Pan here in Los Angeles makes a pretty mean banana cream pie, and that has filled some of the void, but the Apple Pan is far away, and it's been rough.

Then Olivia Nicholson, Quinton's son's partner, did the unthinkable. She posted this top secret recipe on her Red Rock Flock website. I made it exactly to the recipe and it was crazy good. But Quinton still was not comfortable sharing it beyond that, so I set out to get something I could share.

My result? I have a combination of Quinton's and a Genius Kitchen recipe. It's very wholesome, natural, and really, really, good. I almost always have the ingredients on hand to make it, and that pie shaped empty space? It's all good now.

AuthorMikeCategory, , Cuisine, Cooking MethodDifficultyBeginner

That pie shaped empty space that's been in my life so long? It's all good now.

Yields1 Serving
Prep Time44 minsCook Time2 hrs 5 minsTotal Time2 hrs 49 mins
Filling Ingredients
 3 Whole Milk
 3 Eggs Yolks (Save the whites if you want to make meringue)
 0.75 cup Sugar, White Granulated
 0.33 cup Flour, White
 0.25 tsp Salt
 1.50 tsp Vanilla Extract
 2 tbsp Butter
 35 Bananas, on the more ripe side of the spectrum. 3-4 Large Bananas; 4-5 Small Bananas
Whipped Cream Topping
 1 Whipping Cream
 1 tbsp Granulated Sugar
 1 tsp Vanilla
Graham Cracker Crust
 1.25 Graham Cracker Crumbs
 0.25 cup Granulated Sugar
 5 tbsp Melted Butter
Making the Crust
1

Mix Graham cracker crumbs, sugar, and melted butter in a bowl with a spoon. Placed buttered crumbs in a nice pie plate. (This pie deserves a nice pan!) Note: At some point, I'm going to try smushing a banana into this mixture. I'll keep you posted!

2

With your fingers, press down the crust and do your best to make an even crust that pushes up the sides of the pie plate. Bake the crust at 375 for 7-8 minutes. Do not overbrown!

Making The Filling
3

Pour 3 cups whole milk into sauce pan and scald. Stir to make sure it does not brown. Turn off heat.

4

Mix sugar, salt, and flour together. Slowly whisk into milk. Turn heat back on. Cook for five minutes, stirring regularly. The mixture will thicken and start to turn pudding-y. But you're not done yet! Cover for two minutes over low heat, stirring occasionally.

5

Beat the egg yolks. Take a few large spoonfuls of the warm milk mixture, and whisk into the eggs. Whisk constantly to keep the eggs from cooking. Pour egg mixture into milk, whisking continuously. Mix in vanilla and butter as well. Cook for one more minute. Then turn off the heat and let it sit. Nice work! You are ready to spoon this into the pie once it cools down to luke-warmish and not scalding hot. 120 degrees is just fine.

Whipping the Cream and Assembling the pie
6

Slice bananas thinly - 1/4" slices. I like a more banana-y pie, but go with your preference. Lay the 2/3 of the sliced bananas at the bottom of the pie.

7

Spoon 1/2 of the pudding mixture over the bananas, spread the remaining bananas over that mixture, then spoon in the rest of the pudding. Chill. (Both you and the pie!)

8

Using a Kitchen Aid Mixer or whatever you have, whip whipping cream, slowly adding sugar and vanilla, until solid peaks form. (Note: My next time I make this, I'm using the leftover egg whites to make a merengue. I'll keep you posted)

9

Spoon whipping cream over pie filling and smooth out evenly. If you just use half the whipping cream, it does a nice job and saves you a whole lot of calorie guilt. Or . . . Go for it and use it all! Chill for at least two hours.

10

Cut beautiful slices and serve, immediately achieving hero status!

If you want to turn this into Coconut Cream Pie, forget the bananas. Mix 1 Cup Shredded Coconut into the milk as you are cooking it, and bam!

Ingredients

Filling Ingredients
 3 Whole Milk
 3 Eggs Yolks (Save the whites if you want to make meringue)
 0.75 cup Sugar, White Granulated
 0.33 cup Flour, White
 0.25 tsp Salt
 1.50 tsp Vanilla Extract
 2 tbsp Butter
 35 Bananas, on the more ripe side of the spectrum. 3-4 Large Bananas; 4-5 Small Bananas
Whipped Cream Topping
 1 Whipping Cream
 1 tbsp Granulated Sugar
 1 tsp Vanilla
Graham Cracker Crust
 1.25 Graham Cracker Crumbs
 0.25 cup Granulated Sugar
 5 tbsp Melted Butter

Directions

Making the Crust
1

Mix Graham cracker crumbs, sugar, and melted butter in a bowl with a spoon. Placed buttered crumbs in a nice pie plate. (This pie deserves a nice pan!) Note: At some point, I'm going to try smushing a banana into this mixture. I'll keep you posted!

2

With your fingers, press down the crust and do your best to make an even crust that pushes up the sides of the pie plate. Bake the crust at 375 for 7-8 minutes. Do not overbrown!

Making The Filling
3

Pour 3 cups whole milk into sauce pan and scald. Stir to make sure it does not brown. Turn off heat.

4

Mix sugar, salt, and flour together. Slowly whisk into milk. Turn heat back on. Cook for five minutes, stirring regularly. The mixture will thicken and start to turn pudding-y. But you're not done yet! Cover for two minutes over low heat, stirring occasionally.

5

Beat the egg yolks. Take a few large spoonfuls of the warm milk mixture, and whisk into the eggs. Whisk constantly to keep the eggs from cooking. Pour egg mixture into milk, whisking continuously. Mix in vanilla and butter as well. Cook for one more minute. Then turn off the heat and let it sit. Nice work! You are ready to spoon this into the pie once it cools down to luke-warmish and not scalding hot. 120 degrees is just fine.

Whipping the Cream and Assembling the pie
6

Slice bananas thinly - 1/4" slices. I like a more banana-y pie, but go with your preference. Lay the 2/3 of the sliced bananas at the bottom of the pie.

7

Spoon 1/2 of the pudding mixture over the bananas, spread the remaining bananas over that mixture, then spoon in the rest of the pudding. Chill. (Both you and the pie!)

8

Using a Kitchen Aid Mixer or whatever you have, whip whipping cream, slowly adding sugar and vanilla, until solid peaks form. (Note: My next time I make this, I'm using the leftover egg whites to make a merengue. I'll keep you posted)

9

Spoon whipping cream over pie filling and smooth out evenly. If you just use half the whipping cream, it does a nice job and saves you a whole lot of calorie guilt. Or . . . Go for it and use it all! Chill for at least two hours.

10

Cut beautiful slices and serve, immediately achieving hero status!

Not That Bad for You Banana Cream Pie
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