Sometimes failure isn’t a bad thing. Sometimes it ends up being downright delicious, like this banana cream pie. I’ll give you two reasons why this wasn’t one of my kitchen “successes.”
1) This was supposed to be a caramel banana cream pie. However, I burned my finger while making the caramel sauce, and then subsequently burned the sauce while I tended to my finger. So, this became a caramel-less pie.
2) Even though I now know how to make my own piecrust, I decided to use a store brand with this recipe. Sorry – I get lazy sometimes. However, I learned my lesson when, while baking in the oven, the crust softened and shrunk. You’ll notice how it doesn’t go over the edges of the pie dish. Yeah…it was a crust failure.
However, despite of its shortcomings, this was still a good pie. So good in fact, that I’ll even admit to eating all but one slice over the weekend. I mean, Chase did help me a little, but if we’re being really honest, I had twice as many slices as he did. Banana cream pie just does that to me, even when it’s not covered in caramel and I have to eat it with a finger that’s bandaged and throbbing. Sometimes there’s nothing better than soaking up our failures, especially if they’re covered in whipped cream.
Banana Cream Pie
Adapted from Recipe Zaar
I personally think that when it comes to banana cream pie, bananas are the starring role and the cream is the supporting player. It’s basically there to just bind everything together. That’s why I recommend filling the crust with sliced bananas and then pouring the custard over it to just fill in the cracks, leaving you with a pie that isn’t sickly sweet. I ended up with a little extra custard after doing this, but feel free to use whatever ratio you want.
1 9-inch pie shell, baked
3 cups milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 very ripe bananas
Have baked 9-inch pie shell ready (if you buy store-bought, get a good one. But really, making your own is much better)
In a large saucepan, scald the milk by heating it until it just begins to boil. Combine the sugar, flour and salt and then gradually stir into scalded milk. Over medium heat, stirring constantly, cook until thickened.
Combine the 3 egg yolks in a small bowl and beat lightly. Stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture – this prevents the eggs from scrambling in the custard. Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla. Allow to sit until lukewarm. When ready to pour, fill the pie shell with sliced bananas and pour warm mixture over bananas. Allow to set in the refrigerator for at least and hour. Top pie with fresh whipped cream.