Banana Cream-Dream Pie
User Reviews
5
Banana Cream-Dream Pie
Description
This Banana Cream-Dream Pie starts with a single pie crust that is blind baked to a golden finish to provide a crisp base. The filling is a flour-thickened custard made by cooking milk with sugar and flour, then mixing in egg yolks, butter, and vanilla for richness and flavor. Separately, egg whites are beaten with sugar to soft peaks and folded into the hot custard, resulting in a lighter, airy texture.
Sliced ripe bananas are layered at the bottom of the cooled crust before pouring the custard over them, covering the bananas completely. The pie is chilled for at least two hours, allowing the custard to set. Just before serving, generous mounds of sweetened, freshly whipped heavy cream are spread atop the pie, adding softness and creaminess to contrast the firmness of the set custard and the flaky crust.
This dessert combines the familiar comfort of banana custard with a fluffy finish from the folded egg whites and whipped cream, creating a multi-textural experience. Its preparation requires some attention to custard consistency and folding technique to maintain lightness.
Ingredients
- pie crust Prepare ONE recipe of either crust. Follow the blind bake instructions in the recipe, Grandma Rhea’s Crisco or Ultimate All Butter
Custard Filling
- 6 tablespoons sugar divided, 3 tablespoons each
- 6 tablespoons flour
- ¼ teaspoon salt
- 2 cups milk whole
- 2 egg beaten, save egg whites in a clean bowl, yolk
- 1 ½ teaspoon vanilla extract pure
- 1 tablespoon butter
- 3 banana sliced, ripe
- 1 pint heavy cream whipped and sweetened as desired for topping, whipped
Instructions
- Mix the first three ingredients (3 tablespoons sugar, flour, and salt) in a bowl with a whisk.
- Add milk to a medium saucepan and turn on medium heat.
- Immediately add the sugar flour mixture and stir until thick-, about 8-10 minutes. The mixture should be thick.
- Add the egg yolks and keep stirring for another few minutes.
- Last, add the butter and vanilla and mix until incorporated. Remove from heat and set aside.
- Beat the egg whites and remaining 3 tablespoons sugar until stiff peaks (but not meringue).
- Fold egg whites into the hot custard mixture.
- Place sliced bananas on the bottom of the prepared pie crust. Add custard on top to cover the bananas completely. Cover loosely with plastic wrap. Set in fridge for at least 2 hours up to 24 days (crust won’t be as fresh after two days).
- Before serving, add mounds of freshly whipped cream to the pie and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 127mg | 42% |
| Sodium | 213mg | 9% |
| Potassium | 339mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 128mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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