Tuesday, June 2, 2009

Banana Cream Pie

Monday, the first of June, we made banana cream pie. This was in part a celebration of Nicole and Casey being married for a month.

Actually what happened, was the previous week Casey complained that we needed to stop planning for our financial futures and start baking some pie.

So we did.

Banana Cream Pie is a tradition in my family, as well as one of Casey's favorites. Every Christmas, my family makes four banana cream pies. Two for Santa (a little excessive, right?) and two for the big family meals. Ashley and Nicole had never made a homemade custard filling before, so it was alot of fun showing them what my mom taught me.

We also did some cleaning, and fixed the vaccum. What power we hold.

Banana Cream Pie

Pie Crust

This pie crust recipie is good for two shells
2 1/4 cup flour
1/2 tsp salt
13 1/2 T butter
4 1/2 T ice water

Cut the butter into tablespoon size slices, and place into bowl. Add flour and salt. Using a pastry knife (or if you don't have one, a fork...or I just use my freshly cleaned hands) cut the butter into the flour until blended. Mix in the water, one spoonful at a time. Continue to blend crust until managable, being careful not to add too much extra water. Divide the crust into half, and place onto a floured surface to roll out. Once rolled and placed in the pie pan, using a fork poke holes in the bottom of the crust (to keep it from bubbling while baking). Bake at 324 degrees for about 10 minutes, or until golden brown around the edges. Place aside to cool.

Custard Filling-this recipie fills one pie shell
3/4 cup sugar
1/3 cup flour
2 cups milk
3 egg yolks, beaten
2 T butter
1 1/4 tst vanilla

6 bananas, sliced

In a saucepan combine sugar, flour, salt and milk and cook on medium heat. Stir gently the hole time, until it begins to gently bubble. At this point, take a cup of the mixure out of the saucepan and add it to the beaten egg yolks. Mix well, and then add the egg yolks back into the saucepan. Continue to cook on medium heat and stir well, for a couple minutes until thick (think pudding). Be careful not to have the heat too high, and to be stirring so the bottom doesn't burn. Take off the heat and add the butter and vanilla.

Place some of the sliced bananas on the bottom of the pie shell. Cover with custard filling. Set aside to cool. Once cooled, top custard filling with remainder of bananas, and cover with whipped cream.


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