At the beginning of the month I had some pretty ripe bananas on the counter and wanted to do something with them besides banana bread or muffins, which is what I usually do. Matt's favorite pie is banana cream pie, so I was on a mission to find a recipe.
I had to search through a few recipes, and thought this one here would be the easiest to make. I didn't follow the recipe exactly, for example, I used a pre-made graham cracker pie crust from Aldi (hence the asterisk after homemade in the title), but it still came out so good that I ended up making it again during our anniversary weekend.
It Still Has to Set a Bit, but Here is Our Anniversary Banana Cream Pie!
1 (9-inch) graham cracker pie crust
3 cups of 2% Milk (the original calls for whole milk, but the 2% worked just fine)
1/2 cup of white sugar
1/3 cup all-purpose flour
1/4 teaspoon of salt
3 egg yolks, slightly beaten
2 Tablespoons of butter, softened
1 teaspoon vanilla
3-4 ripe bananas
In a large saucepan, scald milk (directions in the link, I had no idea how to scald milk at first)
In another saucepan, combine the sugar, flour, and salt and gradually stir in scalded milk
Cook mixture over medium heat, stirring constantly, until thickened
Cover and let cook for another 2 minutes, stirring occasionally
Prepare the 3 egg yolks in a small bowl, add a small amount of the hot mixture to the yolks and stir, being sure to mix thoroughly, then add egg yolk mixture back to the hot mixture in the saucepan
Stirring constantly, cook one minute longer
Remove from heat, blend in the butter and vanilla, and let sit until lukewarm
When the mixture is lukewarm, slice bananas and place in pie shell. Poor the mixture over the bananas and voila- you have an absolutely delicious homemade (well mostly) banana cream pie!