There is one pie that everyone can agree on at Thanksgiving. In the Cook family, that pie is Banana Cream Pie. This is the one pie that gets eaten first when my mom takes it to any of the family gatherings. And it is the most requested on Thanksgiving.
This is also a pie that has followed us around the country, from mountain climates and altitudes, to sea level and humid, here to Vegas where it is so intolerably dry that the air sucks every ounce of moisture out of everything. So there have been adaptations several times. But this pudding holds it's own. It is firm, but oh so creamy. And honestly, nothing beats a homemade pudding. The secret is that you MUST combine the sugar, salt, and cornstarch before adding the liquids. And you MUST whisk that mixture constantly. If you don't, it'll clump and curdle and just be oh so nasty.
Banana Cream Pie
Ingredients:
1, 9" prepared and baked pie crust
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups whole milk
4 egg yolks
2 Tbs. butter
1 tsp. vanilla
3 bananas, sliced
Whipped cream
Directions:
1. Combine sugar, salt, and cornstarch in a medium saucepan. Whisk together slowly until mixed. Slowly pour milk into mixture, whisking constantly to avoid lumps.
2. Cook mixture, over medium low heat, until pudding thickens and begins to boil. Cook for 1 minute. Pour half the mixture in with the eggs, whisking constantly. Pour back into the hot pudding and cook for another minute. Remove from heat. Add butter and vanilla and whisk until butter has melted. Allow pudding to cool slightly.
3. Layer sliced bananas in the bottom of the pie crust. Pour warm pudding over the bananas. Refrigerate for at least 2 hours or until pie has completely chilled. Top with whipped cream when serving.
Makes 1, 9" pie
Serves 8