Banana Cream Pie topped with whipped cream makes a great dessert for any day of the week. Growing up, it seemed to be a regular dessert on most Sundays, after the usual roast beef dinner.
We always had a supply of bananas in our house. If there were some left over at the end of the week, my mom would make her banana cream pie, while preparing our Sunday meal. It became a popular dessert in our home on Sundays and certain holidays throughout the year.
If I was asked what I would like for dessert, I would always recommend Banana Cream pie, even when, later in life I was unable to eat my favourite pie without getting an upset stomach. Yes, I like the pie that much, I was willing to suffer for the night. Although, looking back now, if I just left the whipped cream off the pie, I probably would have been fine. Pie is just not pie, without whipped cream.
A few years back I had my gallbladder removed and was finally able to eat a yummy slice, topped with whipped cream and really truly enjoyed the mouth watering flavour, pain free.
Here is the recipe for you to try out.
Banana Cream Pie
- 4 ripe bananas
- 1 1/2 cups milk
- 1 tbsp butter
- 1/4 cup sugar
- 1/2 tsp Vanilla
- 1/4 tsp Salt
- 1 Pie Shell graham cracker crust
- 3 tbsp flour
- 1 egg yolk
- 1-2 tbsp whipped cream
Scald 1 cup milk over boiling water. Mix sugar, salt, flour and remaining milk together and stir into hot milk and cook slowly until thickened, constantly stirring.Cover and cook over boiling water for another 5 minutes.
Add mixture to to egg yolk and cook for about a minute. Add butter and vanilla, cool.
Fill pie shell with alternate layers of cream filling and sliced bananas. Top with whipped cream and serve.
Makes 1 - 8" pie. For 9" pie use 2 cups of milk and 3 egg yolks.
This is a basic cream recipe that I also use for chocolate pie (1 chocolate square melted with 2 tbsp sugar)