Banana cream pie is an iconic American dessert and “anytime treat” beloved since the late 19th century. As improved transportation helped increase the number of bananas being imported to the United States, the fruits quickly became an American favorite. In the 1950s, the soldiers of the US Armed Forces voted banana cream pie as their favorite dessert. This pie is not baked and is easy to assemble if using a prebaked piecrust. Whipped cream topping is typically used, however some cooks, prefer to crown banana cream pie with meringue, which requires baking.
Recipe Servings: 4
Prep Time
Cook Time
Total Time
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- In a medium bowl, whisk eggs until foamy.
- Beat in sugar, salt, and vanilla.
- In a medium sauce pan over medium low heat, heat the milk to 180°F. Be careful not to let the milk boil.
- Beat the hot milk into the egg mixture. Whisk constantly so the mixture does not scramble.
- Pour mixture into a double boiler which has hot water in the bottom boiler. Stir over very low heat to cook the custard. Do not allow the custard to boil.
- The custard is done when it is thick enough to coat a wooden spoon, about 8–10 minutes. Remove from heat and cool.
- To assemble, place ⅓-inch slices of bananas on the bottom of a prebaked piecrust. Pour over cooled custard. Garnish top with remaining banana slices.
- Cover and refrigerate 30 minutes. Serve as soon as the custard has chilled.
- Serve with whipped cream if desired.
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