Banana Cream Pie
Banana Cream Pie
Vanilla Crust
Ingredients
- 2 cups crushed Lorna Doone Shortbread Cookies or Vanilla Wafers
- 4 tablespoons melted butter
- 1 tablespoon sugar
Instructions
Mix ingredients and press in a large pie plate. Bake in a 350 oven until lightly browned. Cool
Custard Filling
Ingredients
- 1 tablespoon gelatin
- 1 cup sugar
- 5 tablespoons flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 4 cups milk
- 6 egg yolks
- 2 teaspoons vanilla
- 2 cups whipping cream, divided
- 4 ripe bananas (not overly ripe like you want for banana bread)
- 6 tablespoons powdered sugar, divided
- 1/2 teaspoon vanilla
Instructions
Whisk dry ingredients in a bowl and pour into a heavy pot. Add the milk and heat, whisking often until thick. Add the yolks and whisk until it has bubbled for a minute. Remove from heat, add vanilla and let cool.
Whip one cup of whipping cream, sweetened with 2 tablespoons powdered sugar, and fold it into the cooled custard. Slice 2 of the bananas into the cooled crust. Spoon half the filling over the bananas. Repeat with the remaining bananas and custard. Chill 4-5 hours. Whip the remaining whipping cream adding the powdered sugar and vanilla.






Bananas at the 3rd Street and Fairfax LA Farmers Market