The Ultimate Organic Banana Cream Pie
Prep Time: 0:20
Total Time: 1:30
Servings: 10
Ingredients:
For crust:
2 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup banana (mashed)
1/4 cup Organic Valley European-style Cultured Butter (melted)
For filling:
1/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon sea salt
1 1/2 cups Organic Valley Heavy Whipping Cream
1 1/2 cups Organic Valley Whole Milk
3 Organic Valley Grade A Extra Large Brown Eggs
1/2 whole vanilla bean (split lengthwise)
2 tablespoons Organic Valley European-style Cultured Butter
1 teaspoon vanilla extract
5 ripe bananas (1 1/2 pounds total. Peel, cut crosswise into 1/4 inch thick slices)
Instructions:
For crust:
Preheat oven to 350°F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add 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 and cool completely, whisking occasionally, for 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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Customer rating:
so so good it will make you want to cry to your mamma