Tuesday, April 6, 2010

Banana Cream Pie

Banana Cream Pie is the definition of down-home decadence.  It is so rich and delightful that it has been years since I allowed myself the pleasure of enjoying this wonder.  To me, it feels as risqué as spending a weekend riding with a rough motorcycle gang.  Dangerous, self-gratifying, fun, and somehow out-of-bounds.  It is easily one of my favorite desserts, but I know that there can be no self-control with this bad-boy around.  It will haunt me until I am drunk with flavors so complete and complex that it forces me to press forward - just one more bite!  Just like so many haunted characters, this friend is surprisingly simple.  Beaten early and long, the golden exterior belies a soft, creamy underbelly that melts hearts and tastes simultaneously.  Stay away.  Stay away or be stricken with longing for the rest of your lives.  Please god, deliver me (another pie).

Banana Cream Pie


  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced


  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

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