She Said Banana Cream Pie

She Said Banana Cream Pie

I am so excited about this month’s blog theme!!
This recipe comes from Martha.

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, very cold & diced
1/4  to 1/2 cup water, very cold

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon coarse salt
4 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter, cold
3 ripe bananas, sliced
1 1/2 cups heavy cream
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
shredded coconut, sweetened

Pie Crust:
1. In the food processor, combine flour, salt & sugar.
2. Add diced butter to cut with flour mixture until it resembles coarse crumbs.
3. Add ice water a bit at a time, pulsing until mixture begins to clump together.
4. Gently shape dough into 2 discs. Do not over-knead.
5. Wrap each disc in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
6. Remove one crust disc from the refrigerator & let sit at room temperature for 5-10 minutes. Roll out dough with a rolling pin on a lightly floured surface to approximately 1/8 of an inch thick.
7. Carefully place onto a 9-inch pie deep-dish pie plate. Trim dough to within 1/2 inch of the edge of the pie dish, fold under & crimp. 
8. Prick bottom with a fork, & freeze until firm, about 15 minutes. 
9. Cut a large round of parchment paper & place in pie shell. Fill with pie weights (I used a bag of dried beans). Freeze until cold, about 10 minutes.
10. Preheat oven to 425 degrees.
11. Bake crust 15 minutes.
12. Reduce oven temperature to 375 degrees.
13. Remove pie weights & parchment & bake until golden brown, about 20 more minutes.

14. Combine sugar, cornstarch & salt in a bowl. Add egg yolks & whisk until smooth.
15. Bring milk to a simmer in a saucepan over medium heat.
16. Add 1/2 cup milk to yolk mixture in a slow stream, whisking constantly.
17. Pour mixture into pan with hot milk & cook, whisking constantly, until mixture begins to bubble & is very thick, about 6 minutes.
18. Pour milk mixture through a strainer into a bowl to capture any cooked egg. Add butter & stir until melted.
19. Fold in bananas & pour into pie crust.

20. Place plastic wrap directly on surface of filling & refrigerate for 2 hours.

21. Beat together cream, sugar, & vanilla until soft peaks form. Spread whipped cream over filling. Shape topping with a rubber spatula.
22. Spread desired amount of coconut into a large skillet & cook over medium heat, stirring frequently, until golden brown.
23. Top the pie with shredded coconut.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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