Tuesday, July 10, 2012

Banana Cream Pie

Sweet, salty, creamy, and crunchy, this show-stopping pie is the perfect dessert fill. Served cold, it's chunky and frosty bites make it an excellent choice for a warm outdoor summer meal- and hits the spot after a barbecue. Growing up my mother would make this pie for a family friend of ours who was head over heels for it! The few times they would visit, we were always eagerly awaiting what we knew was coming to the table last- my mother's perfect banana cream pie.
Pie Crust ingredients
1 1/4 c. all-purpose flour
1 tbsp. sugar
1/2 tsp. salt 
1 stick (8tbsp) margarine or butter, cut into 1/4 inch pieces and chilled
4-6 tbsp. ice water 
Filling Ingredients
2 eggs 
2 c. confectioners' sugar
3/4 c. margarine
1 tsp. vanilla
1 (20 oz) can crushed pineapple, drained
4 medium bananas, sliced and sprinkled with lemon juice
cool whip
chopped nuts
chocolate syrup & caramel syrup
Pie Crust Directions
(for 9-inch pie)
1. Process flour, sugar, and salt together in food processor until combined, about 5 seconds. scatter 3 tablespoons over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter remaining margarine over top and pulse mixture until it resembles coarse crumbs, about 10 pulses.
2. Transfer mixture to medium bowl. Sprinkle 4 tablespoons ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together. If dough does not come together, stir in remaining ice water, 1 tablespoon at a time. 
3. Turn dough onto sheet of plastic wrap and flatten into 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. 
If frozen, let dough thaw completely on counter before rolling out.
4. Bake crust on 375° for 25-30 minutes. Until dough looks dry. Let pie crust completely cool before adding filling.
Filling directions
1. Beat eggs at high speed with an electric mixer for 4 minutes. Add confectioners' sugar, margarine, and vanilla; beat for 5 minutes. 
2. Spread mixture over crust and chill for 30 minutes. Top with crushed pineapple and bananas. Cover with whipped cream, sprinkle with nuts; drizzle with chocolate and caramel syrup. 
3. Refrigerate pie for 1 hour before serving.
Bon App├ętit!

4 comments:

  1. OMG...this looks amazing! I've been seeing banana cream pie recipes pop up all over the blogs recently...I guess that means I have to try this recipe out soon enough :)


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  2. Wow, im not much of a fan to post. But when I saw this.... I flipped! This is the most beautiful pie I have seen yet, definitely a show stopper! :) keep doing your thing......

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  3. its cruel what your doing here... majorly craving this now!!
    love Z

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  4. This pie looks like summer to me! And I happen to know it tastes even better than it looks!

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