Banana Cream Pie Gone Awry
When I hear the word pie, I instantly think of my childhood favorite, Banana Cream Pie. My Grandma Udy, made the best banana cream and often my siblings and I would opt for her pie over a birthday cake. With it being Pi day, I decided I would indulge and make my grandma’s pie.
My grandma past away about 15 years ago, and so I called my mom to get the recipe. She gave me the short list of ingredients and I thought, this can’t be it. Where is the secret ingredient? While the pie seemed simple, it surprised me.
I started making the filling and felt like it wasn’t enough to fill the pie. So instead of trusting my grandma’s tested recipe, I decided to double the recipe. I filled the pie, put it in the fridge and licked the spoon in excited anticipation of perfect pie.
Much to my dismay, when I cut myself a nice, big slice, it quickly spread across my plate. The pie didn’t set up! I called my mom again asking why?! I was convinced she had given me the recipe incorrectly. She said after giving me the recipe, she also had a craving and decided to make one as well and hers worked great. I told her what I did and she mentioned that with doubling the recipe I probably didn’t boil the filling long enough.
So I dumped the pie into a cup and enjoyed an amazing banana cream trifle. So my lesson for the day is trust your grandmother when it comes to her classic recipes. 🙂
Banana Cream Pie
- 2 Bananas sliced
- 1 pre-made pie crust (I did store bought, but you can bake or your own if you like)
- 1 batch of filling:
- ¼ c sugar
- 1 T corn starch
- ¼ tsp salt
- 1 cup milk
- 1 egg yolk, slightly beaten
- 1 tsp butter
- 1/2 tsp vanilla
In a small sauce pan, add sugar, corn starch, and milk. Heat on medium until boiling and allow to boil for 1-2 minutes. Make sure to stir to avoid burning on the bottom. Remove from heat and add slightly beaten 1 egg yolk. Stir until incorporated. Put back on the heat and boil again for 1-2 minutes, stirring constantly. Remove from heat and add butter and vanilla.
Line pie crust with bananas, pour filling over making sure to cover the bananas and cool overnight. Top with whip cream.