Banana Cream Pie with Banana Cracker Crust is a modern American recipe for a classic dessert pie of a fresh banana and vanilla custard served chilled in a baked cracker crumb crust. The full recipe is presented here and I hope you enjoy this classic American version of: Banana Cream Pie with Banana Cracker Crust.
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Banana Cream Pie with Banana Cracker Crust: An American recipe for a dessert pie of a fresh banana and vanilla custard served chilled in a baked cracker crumb crust.
Ingredients:
For the Crust:
250g digestive biscuit or graham cracker crumbs
65g sugar
4 tbsp mashed banana
4 tbsp butter, melted
For the Filling:
100g sugar
5 tbsp cornflour (cornstarch)
1/4 tsp salt
360ml whipping cream
360ml whole milk
4 large egg yolks
1/2 vanilla pod, split lengthways
2 tbsp butter
1 tsp vanilla extract
4 very ripe bananas, peeled and cut into 6mm thick rounds
Method:
For the crust, combine the cracker crumbs, sugar and mashed banana in a bowl. Stir well to mix then add the melted butter and stir to moisten.
Press the resultant mixture into the base and part way up the sides of a 25cm diameter springform cake tin (or a deep glass pie dish.
Cover and refrigerate for 40 minutes, or until firm. Remove from the refrigerator, uncover and immediately transfer to an oven pre-heated to 170°C. Bake for about 15 minutes then remove from the oven and set aside until completely cooled.
For the filling, mix together the cornflour (cornstarch), sugar and salt in a heavy-based pan. Beat in the whipping cream, milk and then the egg yolks. Scrape out the seeds from the vanilla pod then add the seeds and the pod to the pan.
Place the pan over medium-high heat and cook, whisking constantly, until the custard comes to a simmer and thickens (about 6 minutes).
Take off the heat then remove the vanilla pod before whisking in the butter and vanilla extract. Turn into a heat-proof bowl and set aside to cool completely. This will take about 60 minutes and you should whisk the mixture occasionally during this time.
When the custard has cooled, use 250ml of the custard to spread over the base of the pie crust. Top with half the bananas then pour over the remaining custard.
Arrange the remaining bananas on top then transfer to the refrigerator and chill for at least 8 hours (over night is best), or until the filling is completely set.
Cut into wedges, top with a dollop of whipped cream and serve.
