Menu

Banana Cream Pie

Banana Cream Pie
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/15964_cream_pie_a.jpg?w=98
  • Yield: 8 servings
  • Prep: 30 mins
  • Cook: 25 mins

Use bananas that are firm but ripe. To decrease the fat in this pie, use a nonfat whipped topping in place of the whipped cream.

Ingredients

Graham cracker crust:
18 Graham cracker squares
1/4cup granulated sugar
1teaspoon ground cinnamon
1tablespoon butter
1 egg white
Cooking spray
Filling:
3/4cup granulated sugar
1/4cup cornstarch
1/4teaspoon salt
4 egg yolks
2 1/4cups whole-milk, divided
3tablespoons unsalted butter
2teaspoons vanilla extract
3medium bananas (1 pound total weight), peeled and sliced
Topping:
1cup heavy cream
2tablespoons powdered sugar
1/2teaspoon vanilla extract

Instructions

  1. Preheat oven to 325F.
  2. For the crust, place crackers in a food processor and process until fine crumbs. Add sugar, cinnamon and butter and process 10 to 15 seconds. Add egg white and pulse rapidly about 10 times, until crumbs are moist. Coat a 9-inch pie plate lightly with cooking spray. Press crumbs firmly onto sides and bottom of pan. Bake 15 minutes or until light brown and fragrant. Cool completely on a wire rack.
  3. For the filling, whisk together granulated sugar, cornstarch and salt in a heavy medium saucepan. Add egg yolks and 1/2 cup milk; whisk until smooth. Heat remaining 1 3/4 cup milk in microwave until very hot, about 2 minutes. Whisk into cornstarch mixture. Place pan over medium heat and stir until thick and boiling. Cook, stirring constantly, 1 minute. Remove pan from heat and stir in butter and vanilla. Cool to room temperature, stirring occasionally.
  4. Spread about 1/2 cup cooled custard in crust. Arrange sliced bananas evenly over the custard; spoon remaining custard over top. Refrigerate 3 to 4 hours.
  5. When ready to serve, whip cream, confectioners sugar and vanilla until thick. Spread evenly over custard. Serve cold. Store leftovers in the refrigerator.

Recipe by Greg Patent.

Nutritional Info *per serving

  • Glycemic Load 22.59
  • Calories 520
  • Fat 25g
  • Saturated Fat 13g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 8g
  • Cholesterol 155mg
  • Sodium 290mg
  • Potassium 340mg
  • Carbohydrate 70g
  • Fiber 2g
  • Sugars 46g
  • Protein 7g
  • Trans Fat .5g
  • Vitamin A 20%
  • Vitamin C 6%
  • Calcium 10%
  • Iron 8%
Follow

Get every new post delivered to your Inbox.

Join 307 other followers