Banana Cream Pie
Recipe from Fine Cooking Books

Fragrant vanilla pudding cradled in a graham-cracker crumb crust, topped with bananas and real whipped cream. No wonder this recipe is a reigning favorite.


Banana Cream Pie

by 4  people


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Servings: 8
Yield: 1 9-inch pie
Related Categories: Banana Pie, Bananas, Desserts, Fruit, Pie
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Ingredients
  •  
    Nonstick cooking spray
  • 14   
    graham cracker squares (7 full sheets)
  • 2   tablespoons 
    unsalted butter, softened
  • 1   tablespoon 
    water
  • 1 1/2  teaspoons 
    unflavored gelatin
  • 3   tablespoons 
    boiling water
  • 1/3  teaspoon 
    plus 1/2 teaspoon granulated sugar
  • 3   tablespoons 
    all-purpose flour
  • 1 1/2  cups 
    low-fat milk
  • 2   
    large egg yolks
  • 1   teaspoon 
    pure vanilla extract
  • 2   cups 
    1/4-inch-thick banana slices (from 3 medium bananas)
  • 1/4  cup 
    well-chilled heavy cream
Directions
1.
Heat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
2.
To make the crust, in a food processor, process the graham crackers until finely ground. Add the butter and water and process until the crumbs clump together. Press the mixture into the bottom of the pie plate and about 1 inch up the sides. Bake for 10 minutes, then let cool.
3.
Meanwhile, make the filling. Put the gelatin in a small bowl; add the boiling water and stir until the gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of the sugar and the flour. In a medium bowl, lightly beat the milk and egg yolks together. Add the egg-and-milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over medium heat, stirring constantly, until the mixture comes to a boil and has thickened. Stir in the vanilla and dissolved gelatin. Set aside to cool slightly.
4.
Arrange the sliced bananas in the crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
5.
Whip the cream in a medium bowl with an electric mixer. When it is about halfway to soft peaks, add the remaining 1/2 tsp. sugar, then continue whipping until it barely holds a soft peak. Put the whipped cream in a plastic bag, concentrating it in one corner of the bag. Snip off that corner of the bag and squeeze the whipped cream in a decorative pattern around the pie.
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