Pie # 39: Butterscotch Banana Cream Pie

I have never had a banana cream pie because my mother has a strong dislike for bananas in general. When I bit into this smooth cream pie, however, the light flavor instantly became one of my favorites. Everyone who missed out on taste-testing this masterpiece is really going to regret it… This is a pie that can be made year-round because grocery stores always have a full stock of bananas.

Butterscotch Banana Cream Pie

Adapted from PIE by Ken Haedrich

(Printable version)

Crust

Vanilla Wafer Crust

Filling

¾ cup dark brown sugar

¼ cup corn starch

Big pinch of salt

2 ¾ cups light cream or whole milk (I used whole milk)

3 large egg yolks

2 tablespoons unsalted butter, cut into small pieces

1 teaspoon vanilla extract

Garnish

3 large ripe bananas

Fresh whipping cream (I’ve gotten pretty tired of making this; Cool Whip is now my whipping cream of choice)

Prepare crust and set aside to cool completely.

Combine brown sugar, corn starch and salt in saucepan. Add cream/milk and egg yolks; whisk well for medium heat until mixture starts to thicken. Once mixture is thick, turn heat down slightly and continue to cook for 1 minute (whisking nonstop). Remove from heat and whisk in butter, one chunk at a time. Finally, whisk in vanilla extract.

Immediately pour filling into pie shell. Press a piece of plastic wrap directly onto the filling with no air pockets so a skin won’t form. Place in fridge to chill for several hours or overnight.

When ready to serve, slice up 3 bananas and arrange over pie filling. Spread whipped cream over the top and enjoy.

Vanilla Wafer Crust

Why have I not thought of this before?? Honestly, this crust is hands-down the best crumb-crust recipe I've run across. Make it tonight with your favorite cream pie filling and you don't regret it. (Although your thighs might.)

Vanilla Wafer Crust

Adapted from Ken Haedrich's PIE

(Printable Version)

1 ¾ cups finely ground vanilla wafers (start with about 4 cups crumbled crackers)

2 tablespoons flour

2 tablespoons light brown sugar

½ teaspoon ground cinnamon

Big pinch of salt

6 tablespoons melted butter

Crunch up crackers to make fine crumbs. Mix with dry ingredients.

Add melted butter and mix with fork until everything sticks together.

Epic fail: I only took two pictures of this process.

Press into 9-inch pie plate and bake at 350⁰ for 7 minutes.

Allow to cool completely before building your pie.