Banana Cream Pie

Banana Cream Pie
Banana Cream Pie
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's on Monroe. The food is excellent; the wine list is among the best in the city. But above all else, McEwen's offers the best banana cream pie I've ever tasted. I would love to have the recipe." A bit of mashed banana gives a slightly chewy texture to the graham cracker crust. Make the pie at least eight hours ahead to allow the crust to soften slightly. Top the pie with whipped cream, if desired.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
American Dairy Egg Fruit Dessert Bake Banana Winter Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/3 cup sugar
  • 3 large egg yolks
  • 1/3 cup cornstarch
  • 1 1/2 cups whipping cream
  • 2 1/2 cups graham cracker crumbs
  • 1 1/2 cups whole milk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 vanilla bean, split lengthwise
  • 2 tablespoons (1/4 stick) unsalted butter
  • Carbohydrate 58 g(19%)
  • Cholesterol 146 mg(49%)
  • Fat 30 g(46%)
  • Fiber 2 g(10%)
  • Protein 5 g(11%)
  • Saturated Fat 17 g(83%)
  • Sodium 231 mg(10%)
  • Calories 512

PreparationFor crust: Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes. Bake crust until set and pale golden, about 15 minutes. Cool completely. For filling: Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour. Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.

PreparationFor crust: Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes. Bake crust until set and pale golden, about 15 minutes. Cool completely. For filling: Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour. Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve.

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