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 Appétit!