Banana Cream Pie Recipe

This is the latest recipe we tried to get our hands on and since it was a bit of a failure the first time around (filling is a bit runny than desired), we decided to keep baking it until we achieve the desired consistency of the filling. During the second attempt, the filling was ok since we altered the recipe a bit but we had trouble with our dough because it keeps on tearing. We blamed it on the flour we used since we have been using the same pie crust recipe and never had problems until then.

This is our third attempt when I documented how the recipe is done.

For the crust, we used the same recipe when we made our Peach Mango Pie.

For the filling, we copied the recipe here.

Banana Cream Pie Filling

3/4 cup white sugar

1/3 cup corn starch (original recipe calls for all-purpose flour)

1/4 teaspoon salt

2 cups milk

3 egg yolks, beaten

2 tablespoons butter

1 1/4 teaspoons vanilla extract

4 bananas, sliced (or as desired)
1. In a saucepan, combine the sugar, 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.

2. 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; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.

4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

During our 3rd attempt, we used our muffin tray to create these mini pies.

No comments