Thursday, February 3, 2011

Banana Cream Pie

So the other day my friends and I decided to celebrate Crisco. Now, I thought it was the 75th anniversary, but after further research I believe it was the 100th anniversary. 

So one of my favorite pies that I've been making recently is Banana Cream. At this lovely pie celebration we (friends from dinner group and me) made 6 pies! But the one we will talk about today is the Banana one. Sadly I didn't get any pictures of it before it was demolished.. but maybe next time I make it I'll take one and add it to the blog. But this particular recipe is delicious! I have found that I am a lover of meringue! It mixes perfectly with the bananas and pudding and is healthy (or healthier than cream :) ). At least I feel it is healthier than cream. I have also been converted to making homemade pudding. mmm... it is amazing...  (Is this healthier? probably not... but it tastes better!) We also put this in a vanilla wafer crust. It added an extra sweetness but didn't take away from the pie. You could do a normal pie crust, but I just really like it with the vanilla wafer crust.

Now this is my first non-healthy recipe... who would have thought. I really didn't think I would be doing a health food blog, but it is kind of turning into that. So just to mix it up I think I needed to add a pie recipe in here. Plus pie is my favorite dessert so it needs to be represented! 

Banana Cream Pie
Source: adapted from Rhonda at All Recipes and comments (
Servings: 8

Vanilla Wafer Crust

1-1/2 c crushed vanilla wafers
6 T melted butter and bake for 5 minutes at 350
  1. Mix ingredients till all is moistened. 
  2. Press mix into pie plate to form a crust
  3. Bake for 5 mins at 350

¾ c white sugar
3 tbsp cornstarch
¼ tsp salt
2 c milk
3 egg yolks beaten (save the egg whites for the meringue)
2 tbsp butter
1 ¼ tsp vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cooking 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 into 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. Chill for three hours and serve.
Nutritional Data:  Calories per serving: 303     Total Fat: 11.1 g     Cholesterol: 89mg


3 egg whites
1/4 tsp cream of tarter
1 tsp vanilla
3 tsp sugar
  1. Beat the first three ingredients until frothy.
  2. Gradually add the sugar and beat until soft peaks form.
  3. Spoon onto pie and decorate as desired, then toast it. (I use the broiler because I lack a cool cooking torch - but keep a close eye on it!)
  4. Put back into fridge till time to serve.

1 comment:

Jennifer said...

Sounds Delicious!