Banana Whipped Cream Pie
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.
Servings: 8
Ingredients:
1 pint Organic Valley Heavy Whipping Cream, chilled
1 teaspoon vanilla extract
3-4 tablespoons sugar
1 baked pie crust, cooled
5-6 bananas
Instructions:
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. (For tips about whipping heavy cream, click here.)
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
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
Customer Comments:
Customer rating: 
Where is the pastry cream? This is nothing more than whipped cream with cut up bananas. Silly "recipe"
Customer rating:
Customer rating:
Customer rating:
This is too many calories but sounds delicious for whipped cream lovers.
Customer rating:
Customer rating:
I agree with previous remark. A real cream pie is made with a pudding like filling made with cornstarch or arrowroot and cooked until thickened. I would only use half cream and half milk, or 1/2 and half to cut down on the fat. I would also try making it with soy milk for my daughter. And I would use a whole grain pie crust; if I needed to save time I'd use one of the pre-made frozen whole wheat shells now available at my health food co-op.
Customer rating:
It's not a pastry cream pie; it's a whipped cream pie. Simple can be wonderful.
Customer rating:
It's named banana whipped cream pe, not pastry cream pie. Viva la difference!
Customer rating:
loved it
Customer rating:
Customer rating:
 |
Customer rating:
i have tryed this recipe and it turned out to be pretty good! My 6 year old loves it.