Saturday, June 2, 2012

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


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

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.

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