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Posted by Lisa | Sweet 2 Eat Baking on September 18, 2012
36 Comments // Leave Some Love
You’ll go bananas for this all American Banana Cream Pie Recipe with an added banana flavoured cookie crumb crust! A thick and heavy topping of rich and creamy banana flavoured custard, finished off with a topping of sliced bananas.
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Banana Cream Pie Recipe with Banana Crust!
Soooooo… I have a weird relationship with bananas…
Don’t get me wrong, I love them, but I like them when they’re under ripe. That almost yellow colour but still a bit green. You know, Frankenstein bananas FTW! And if they’re a tad overripe, I won’t eat them.
It’s just how I roll. 😆
So when I made this banana cream pie I obviously had to let the bananas go speckly and ripe. There was this little voice in my head and it was screaming. I managed to actually ignore it. 🙂
Technically speaking, this isn’t actually a banana cream pie, it doesn’t actually have any cream in it what-so-ever. It’s actually a banana custard pie.
I didn’t like that name, it just reminded me of those foamy cream pies clowns throw into faces and clowns freak me out. *shudder*
Instead of making a shortcrust pastry for this pie I decided to adapt it to a digestive biscuit crust (basically a graham cracker crust). But instead of a regular crust, I added pureed bananas into the crust too. Banana crust, yay!
After pressing the bananas crusts into their pans, I decided I wanted both a smooth and fruity bite. I put sliced bananas directly onto the base of the crust. I made the custard from scratch but made it thicker. It needed to be thicker to set properly since I added approx. 4-5 pureed bananas into the custard then poured over the sliced bananas into the crust.
Overall, the pie is superbly banana-y. You can taste the banana flavour in the crust too. And it’s perfect with a sprinkle of icing (powdered) sugar. I realise it’s not the prettiest pie out there but believe me, it tastes great!
You'll go bananas for this all American banana cream pie recipe with an added banana flavoured cookie crumb base! A thick and heavy topping of rich and creamy banana flavoured custard, finished off with a topping of sliced bananas.
Prep Time15 minutes
Cook Time15 minutes
Ingredients
Banana crust
- 2 cups digestive biscuit/graham cracker crumbs
- 75g (⅓ cup) Whitworth’s granulated sugar
- 55g (¼ cup) mashed banana
- 55g (¼ cup) unsalted butter, melted
Filling
- 170g (¾ cup) Whitworth’s granulated sugar
- 40g (⅓ cup) plain/all-purpose flour
- 1 pinch salt
- 480ml (2 cups) milk
- 3 egg yolks, beaten
- 30g (2 tbsp) butter
- 1¼ tsp vanilla extract
- 4-5 bananas, divided (half mashed, half sliced)
Instructions
- For the crust - Preheat the oven to 180°C/350°F/gas mark 4.
- Using a food processor, pulse the digestive biscuits (graham crackers) to crumbs. Or if you prefer, put the digestives or graham crackers into a bag and use a rolling pin to crush. Set aside.
- Prepare the bananas by dividing into two and mashing or pureeing one half, and slicing the other remaining half. Set aside.
- Add the granulated white sugar to the digestive/graham cracker crumbs. Add ¼ cup of the mashed banana to the crumbs.
- Add the melted butter over the crumb mixture and stir with a wooden spoon until thoroughly combined. Press the crumbs into a 9″ pie dish or similar.
- Bake for 5 minutes and allow to cool.
- For the filling - In a saucepan, combine the granulated sugar, plain/all-purpose flour, and salt. Add the milk in slowly while stirring gently.
- Cook over medium heat, stirring continuously until the mixture starts to form bubbles on top. Keep stirring and cook for a further 2 minutes. Remove from the heat.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add the egg mixture to the rest of the mixture in the saucepan. Cook for 2 more minutes stirring continuously.
- Remove the mixture from the heat, add butter, vanilla extract and remaining mashed bananas. Stir until incorporated.
- Arrange the sliced bananas into the cooled digestive biscuit/graham cracker crumb base then top with the mixture.
- Bake for 10 minutes and allow to cool. Once cool, place in the refrigerator for an hour before serving.
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 469Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 79mgSodium: 203mgCarbohydrates: 74gFiber: 4gSugar: 35gProtein: 7g
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Disclosure: I’m working with Whitworths Sugar, whose www.whitworths-sugar.co.uk site includes ideas and recipes for baking with sugar. Follow the conversation on Twitter with the #bakingS0S hash tag and @WhitworthsSugar.
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Posted by Lisa | Sweet 2 Eat Baking on September 18, 2012
36 Comments // Leave Some Love
