Banana Cream Pie for bananas times

What to do with the just ripe to just over ripe bananas? Pie, of course. The hard way around is to make your own pie crust, but a store bought version will work out just fine. Bake the pie crust til golden brown, and set aside to cool. For the filling you'll need:

5 tbs flour
1/2 cup sugar
1/2 tsp salt
2 cups whole milk (very important it's whole milk...)
2 egg yolks
1/2 tsp vanilla
3-4 bananas

Scald the whole milk in the bottom of a double boiler. Essentially you want to bring the temp of the milk to 180 degrees F. While milk is warming on the stove combine the flour, sugar, and salt in the top half of the double boiler and whisk to combine. Stir the milk to keep a skin from forming, and once the milk is scalded add to the dry ingredients. Rinse out the bottom of the double boiler and fill with enough water to warm the upper half sufficiently. Once the liquid has warmed temper the eggs by adding a few tablespoons worth of milk mixture to the eggs at a time. This will keep the eggs from scrambling once they're added to the milk. Stir in the eggs and reduce the pudding you've made to as thick a consistency as you like - in this case thicker is better so that you don't have runny pudding pie, but it's really dealers choice - When you've just about reached your desired pudding texture stir in the vanilla, slice the bananas into the pie shell, and then fill pie shell with the pudding. Place the whole works in the fridge to chill for a couple of hours.

4 thoughts on “Banana Cream Pie for bananas times”

  1. Well, I’m going to pick up a second bunch of bananas on my next grocery run. This sounds delicious, and I think the Poissonnière would enjoy helping make it. Thanks, meat!

    Topping: whipped cream, meringue, marshmallow fluff, or...?

    The saucy cook might be tempted to add a little Tempus Fugit Crème de Banana or similar just before the vanilla.

    1. Oh, add away. Basically you’re making vanilla pudding with bananas in a pie shell. Topping? Cool whip for the win.

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