For dessert on Tuesday, I made Banana Cream Pie. It was my first time making (and I think eating) a cream pie. I thought it was quite tasty, although it’s a very sweet dessert.
Adapted from All Recipes
- 1 1/2 cups graham crackers, crushed
- 6 Tbsp butter, melted
- 1/2 cup white sugar
- 1/3 cup all-purpose flour (or cornstarch)
- 1/4 tsp salt
- 2 cups whole milk
- 3 egg yolks, beaten
- 2 Tbsp butter
- 1 1/4 tsp vanilla extract
- 3 bananas, sliced
Combine crushed graham crackers and melted butter in a small bowl until moistened. Press mixture into a 9″ pie pan. Bake at 350°F for 10-15 minutes, until golden. Set aside to cool.
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 just begins to boil. Keep stirring and simmer for two more minutes. Remove from the burner. Stir in a small quantity of the hot milk mixture into the beaten egg yolks to temper, immediately add the egg yolk mixture to the milk mixture. Cook for two more minutes stirring constantly. Remove from the stove and add butter and vanilla, whisk until mixture is smooth.
Slice bananas into cooled pie crust, pour pudding mixture over top. Allow to cool and then refrigerate for several hours until set.