Last week YumSugar asked what kind of pie you preferred. While the majority opted for the classic apple or holiday pumpkin, there were quite a few, myself included, who declared banana cream pie as their fave. With its delicious vanilla custard and peaks of billowing whipped cream, BCP is a dessert that can be enjoyed any time of year. I like BCP because it's not as common as peach, cherry or pecan pies, so when you do stumble upon a slice it's that much more of a sweet treat.
But why wait when you can make and enjoy BCP in your kitchen today?? I've got two recipes, one easy and one a little more challenging, so take a look and make it tonight! Check out the recipes,
2 medium ripe bananas, sliced
1 ready-to-use graham cracker crumb crust (6 oz.)
2-1/2 cups cold milk
2 pkg. (4-serving size each) Jello Vanilla Instant Pudding & Pie Filling
2 cups thawed Cool Whipped Topping, divided
- Place half of the banana slices on bottom of crust. Set remaining banana slices aside.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
- Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.
Serves 8.Expert Banana Cream Pie From Emeril Lagasse 4 cups heavy cream 1 1/2 cups whole milk 1 1/2 cups plus 2 teaspoons granulated sugar 1 vanilla bean, split in half lengthwise and seeds scraped 3 large egg yolks 2 large eggs 1/2 cup cornstarch 1 recipe Graham Cracker Crust, recipe follows 3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices 1/2 teaspoon pure vanilla extract Caramel Sauce, recipe follows Chocolate Sauce, recipe follows Shaved chocolate, for garnish Confectioner's sugar, for garnish
- Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
- Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
- Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
- To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly.
- Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
- In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
- Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. Alternately, spread the whipped cream evenly over the pie before cutting.
- Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
- Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan.
- Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.
- Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
- Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
- Remove from the heat and cool to room temperature before serving with the pie. The sauce will thicken as it cools.
- Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
- Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.