To many people banana cream pie means flavored pudding made from a mix, dumped into a store-bought crust, and topped with non-dairy whipping topping. Not in my family. When I was growing up, we’d cram sliced ripe bananas in a homemade crust and then pile it with high clouds of the Real Thing. So simple, so thrilling.
In fact, it was my father’s favorite pie. “He'd always light up when that pie was for dessert,” remembers my oldest sister. “Heaps of whipped cream and bananas and nothing else…. Although a layer of chocolate pudding at the bottom would be good, too!”
Because the bananas will begin to darken as soon as you cut the first slice, this isn’t a pie that keeps well. But in this case, that’s what I’d call a good problem.
Note: Chill a metal bowl and beaters at least 15 minutes before whipping the cream.
1. Place cream in a deep bowl. Whip at medium speed until cream begins to thicken. Raise speed to high. Beat in vanilla. Gradually beat in sugar. Continue beating until soft peaks form. (More tips about whipping heavy cream.)
2. Slice bananas and fill pie crust with them. Pile on the whipped cream and spread it out to completely cover the fruit. Use a spatula to create some peaks and valleys on the surface. Chill the pie until dessert time. Beware of the stampede when you pull it out of the refrigerator.
Copyright by Terese Allen