We live in the age of instant gratification. We want what we want, and we want it now. We beseech thee: abandon that mentality when it comes to pie. Those mass produced pastries you pick up from the supermarket pale in comparison to Grandma's scratch made version. Trust us.
An easy transition into homemade desserts: our banana cream pie. It's oh so good, and it tastes just like home. We're happy to help you eat it.
Banana Cream Pie
3 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
1 vanilla bean, split lengthwise and opened
2 tablespoons unsalted butter, cut into small bits
4 ripe bananas, peeled, cut crosswise into thin slices
1 premade ready-to-bake piecrust
1 cup heavy whipping cream, very cold
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract/essence
1 cup vanilla wafers
For the Pie: Bake pre-made pie crust according to package instructions. Allow pie crust to cool while making filling, at least 2 hours.
Combine egg yolks, sugar, cornstarch, and salt until yolks are light in color and frothy. In a heavy bottomed saucepan, add milk and vanilla bean and bring to a boil. Whisking without stopping, drizzle in about 1/4 of the hot milk to the yolk mixture- this will temper the yolks so they won't curdle. Continue to whisk and add remaining milk in a slow stream. Return mixture to saucepan and bring to a boil, while whisking constantly. About 6 minutes. Allow to boil for another 2 minutes, whisking the entire time. Remove from heat and pour through a mesh sieve into a metal bowl. Allow to stand for 5 minutes. Whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. Fold sliced bananas into the custard. Fill a larger metal bowl with ice and water, about half way up. Put the metal bowl with custard inside of the larger bowl, making sure no water is leaking into the custard. Place metal bowl into refrigerator for about 1 hour, stirring occasionally.
For the Topping: Using an electric hand mixer, whisk heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 5 minutes. Place in refrigerator until ready to use. In a ziplock bag, crush vanilla wafers.
To assemble the pie: Pour banana filling into cooled piecrust. Spread out evenly. Using a pastry bag, pipe topping onto pie in desired pattern. Top outer rim of pie with crushed vanilla wafers. Refrigerate until ready to serve.