I have been wanting to make a banana cream pie forever. All of the recipes that I have seen used 6+ eggs, some even call for 8-10 eggs! I wanted a simple recipe that produces delicious result, so I thought this Paula Deen’s recipe was a good one to use a starting point.
So what was the verdict? This pie has a wonderful flavor, but I thought that the filling could be a little less runny. “But it’s not supposed to be firm,” Red pointed out. I was wondering if he was right… Here are a few more observations.
We ended up using a 1% milk instead of whole-milk like she called for (and this could have been the reason the pie was runnier than I had expected). I also used 3 large bananas so I could make 2 layers of fruit. My bananas also were very ripe, so next time, I would probably take 2 T of sugar out of the measurement because I want my desserts to be a little less sweet than standard dessert.
Adapted from: The Lady and Sons, Savannah Country Cookbook by Paula Deen
Serves 6-8 pieces
1/3 cup plus 1/4 sugar, separated
3 T cornstarch
1/4 tsp salt
1 1/2 cups milk
2 egg yolks, lightly beaten
2 T butter
2 tsp vanilla
2 egg whites
2 bananas, sliced (or more)
One 9-inch pre-baked pie shell
In a saucepan over a medium heat, combine 1/3 cup of sugar with the corn-starch and salt. Blend in the milk, then egg yolks. Cook and stir until mixture thickens. Remove from heat, stir in butter and vanilla. Cool to room temperature.
Beat egg whites until soft peaks form, gradually add 1/4 cup sugar and beat until stiff peaks form. Fold in egg yolk mixture. In pie shell, alternate layers of banana slices and cream filling. Cover and chill. Top with whipped cream and additional sliced bananas, if desired.