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This is THEE Banana Cream Pie recipe, modified from the traditional Betty Crocker Cookbook. BEST banana cream EVER. Once you try it, you'll never go back to pudding mix.
baby your bananas! Look for slightly greenish but very yellow bananas. NO bruises are acceptable. Then make sure the the don't get banged up in the trip to the kitchen.
Pie crust:
3 cups flour
1 teaspoon salt
1 cup shortening
approx 1/3 cup -1/2 cup water - depending on humidity
Mix flour and salt. Cut in shortening with a pastry cutter, or two knives. It should resemble corn meal. Add water and mix with a large fork - even a carving fork - until just moistened.
If it all doesn't form into a ball right away don't worry. Take a baseball size ball and pack into a ball. If it falls apart under pressure, mix back in the bowl with more water. Add a teaspoon at a time until it will hold together.
Form into 3-4 balls and cover with plastic until ready to roll out. It will make 3 - 9/10" pie crusts, or 4 smaller or top/bottom crusts.
Filling:
3/4 cup cornstarch
2 cups sugar
1 teaspoon salt
9 cups milk (can substitute 3 cups powdered milk and 9 cups water-see directions)
8 egg yolks
1/2 cup butter
1/4 cup vanilla
9 bananas - just slightly green (to prevent brown pieces in pie.)
Mix 3/4 cup cornstarch, 1 teaspoon salt, and 2 cups sugar in a large saucepan. I don't know what happened to all my big pans so I'm using a saucier (large skillet with high rounded sides. A whisk fits in the "corners" just right.)
Blend egg yolks and milk and mix into cornstarch mixture. If using powdered milk, mix the 3 cups powdered milk in with the cornstarch and sugar, then mix the water in with the egg yolks.
Cook on medium heat, stirring every minute for the first 5-10 minutes, then constantly when thickened, until mixture boils. Boil one minute and remove from heat. If there's any lumps use a hand blender to get rid of them. Stir in 1/2 cup butter, and the 1/4 cup vanilla. Cover with plastic wrap laid right onto the top and let cool slightly.
Preheat oven to 400 degrees. Roll out pie crusts and place into 3 - 9 inch pie pans. Flute edges and generously prick bottom of crust. Bake for 8-10 minutes until lightly golden brown.
Cut 3 bananas into each crust. Pour warm filling into each crust and refrigerate for at least 2 hours. Right before serving top with cool whip or whipped cream.
I once tried to top it with meringe from the leftover egg whites, but it didn't fly with anyone but me. Just save them for a lemon meringe pie, or key lime, or a meringue crust, or maccaroons.
baby your bananas! Look for slightly greenish but very yellow bananas. NO bruises are acceptable. Then make sure the the don't get banged up in the trip to the kitchen.
Pie crust:
3 cups flour
1 teaspoon salt
1 cup shortening
approx 1/3 cup -1/2 cup water - depending on humidity
Mix flour and salt. Cut in shortening with a pastry cutter, or two knives. It should resemble corn meal. Add water and mix with a large fork - even a carving fork - until just moistened.
If it all doesn't form into a ball right away don't worry. Take a baseball size ball and pack into a ball. If it falls apart under pressure, mix back in the bowl with more water. Add a teaspoon at a time until it will hold together.
Form into 3-4 balls and cover with plastic until ready to roll out. It will make 3 - 9/10" pie crusts, or 4 smaller or top/bottom crusts.
Filling:
3/4 cup cornstarch
2 cups sugar
1 teaspoon salt
9 cups milk (can substitute 3 cups powdered milk and 9 cups water-see directions)
8 egg yolks
1/2 cup butter
1/4 cup vanilla
9 bananas - just slightly green (to prevent brown pieces in pie.)
Mix 3/4 cup cornstarch, 1 teaspoon salt, and 2 cups sugar in a large saucepan. I don't know what happened to all my big pans so I'm using a saucier (large skillet with high rounded sides. A whisk fits in the "corners" just right.)
Blend egg yolks and milk and mix into cornstarch mixture. If using powdered milk, mix the 3 cups powdered milk in with the cornstarch and sugar, then mix the water in with the egg yolks.
Cook on medium heat, stirring every minute for the first 5-10 minutes, then constantly when thickened, until mixture boils. Boil one minute and remove from heat. If there's any lumps use a hand blender to get rid of them. Stir in 1/2 cup butter, and the 1/4 cup vanilla. Cover with plastic wrap laid right onto the top and let cool slightly.
Preheat oven to 400 degrees. Roll out pie crusts and place into 3 - 9 inch pie pans. Flute edges and generously prick bottom of crust. Bake for 8-10 minutes until lightly golden brown.
Cut 3 bananas into each crust. Pour warm filling into each crust and refrigerate for at least 2 hours. Right before serving top with cool whip or whipped cream.
I once tried to top it with meringe from the leftover egg whites, but it didn't fly with anyone but me. Just save them for a lemon meringe pie, or key lime, or a meringue crust, or maccaroons.
