Chrissy's Famous Banana Cream Pie
My husband isn't a huge chocolate fanatic, so when it comes to desserts this is his absolute favorite. He practically forced me into learning the recipe, but I don't regret it one bit! A classic, perfected banana cream pie for the foodie's soul.
1 cup flour
1/2 tsp. salt
1/3 cup + 1 Tbsp. Crisco shortening
2-3 Tbsp. COLD water
4 egg yolks, slightly beaten
2/3 cup sugar
2 Tbsp. butter
1/4 cup cornstarch
1 Tbsp. + 1 tsp. vanilla
1/2 tsp. salt
3 cups whole milk
1 cup sweetened whipped cream
Ripe-ish bananas to line crust
In a mixing bowl, combine the flour and salt. Cut the shortening into pieces
with the side of a fork. As the pieces continue to get smaller, discard your
fork and use your hands. They should resemble pea size pieces. Add the
cold water a tablespoon at a time. The dough should be able to "hold"
together in a ball. Roll into a thin round circle. Place in pie plate. Flute
edges. Prick many times with a fork to get rid of air holes that form while
baking. Bake at 450° for 8-10 minutes.
In saucepan blend sugar, cornstarch, and salt. Stir milk into egg yolks. Stir
egg mixture slowly into dry ingredients. Cook, stirring constantly, over
medium heat until mixture thickens and boils. Boil and stir 1 minute.
Remove from heat; blend in butter and vanilla. Immediately pour into baked
pie shell that has been lined with banana slices; press plastic wrap onto
filling. Chill pie thoroughly (2 hours or longer).
Top with fresh whipped cream.
*** TIPS FROM CHRISSY:
"The BC pie is all about patience. Here are my tips:
-be patient with the filling... it takes time (longer than you expect) to cook it. If you turn the heat up too high you will cook the eggs too fast.
- before the pudding goes into the pie shell it has to be cooled down. Don't cool it in the fridge. Just leave it (covered in saran wrap with the wrap in direct context with the pudding...or it will dry out the top) on a counter top/ outside/ or create an ice bath in the sink.
- cover the entire crust with bananas... even the little holes... it preserves the flakiness of the crust longer.
- pie crust... the less you handle it the better. The tinier the crust flakes the flaier it will be. The last few years I've used a food processor to get the tiny flakes... it's easy and fast! And AWESOME! If you use it, once you've got your flakes... empty it into another bowl and do the rest by hand (don't mix the water in with the flakes using the processor) Oh... and the pie always tastes better if it gets to chill over night.