We’ve been doing enormously well on our path to better health so when we had friends over for dinner recently I asked JT what dessert he wanted and he said banana cream pie! Banana cream pie is definitely NOT diet food, but you need a treat every once in a while.
There are many recipes out there and JT was specific that he didn’t want chunks of banana so I had to improvise by adding puréed bananas and increasing the thickening agent to make up for the added liquid ratio. I used Martha’s recipe as a starting point. This pie is not overly sweet and it packs a lot of banana flavour. It’s best to make this dessert the day before to allow it to set.
Banana Cream Pie
Makes one rectangular pie about 12 cm x 36 cm (14 inch x 4.5 inch)
Ingredients for the crust:
- 3/4 cup cookie crumbs (I save mine from broken cookies in a freezer bag)
- 1/4 cup almond flour
- 1/2 cup oats (not instant)
- 1/4 cup unsalted butter, melted
- 3 tbsp Skor® bits
Directions for the crust:
- Pre-heat the oven to 350° F.
- Combine everything but the butter and Skor bits in the small bowl of a food processor. Slowly drizzle in the butter. Fold in the Skor bits.
- Press into a 12 cm x 36 cm (14 inch x 4.5 inch) rectangular tart pan (preferably one that has a removable bottom to make it easier to release).
- Bake for 15 minutes. Cool completely before filling.
- 3 ripe bananas (about 1 cup puréed)
- 1 tsp lemon juice
- 1/2 cup cornstarch
- 1/3 cup sugar
- 3 egg yolks
- 1 1/2 cups half & half
- 1 tsp vanilla
- pinch of salt
- 1/4 cup butter, room temperature
- Whipping cream
- In a heavy-bottom saucepan or double boiler, combine cornstarch, sugar, egg yolks, half & half, and salt and mix well. Set over simmering water or medium to low heat and whisk until thoroughly thickened.
- Cool over an ice bath and when cooled, whisk in the vanilla and puréed bananas. Set plastic film over the top of the pudding to prevent a skin from forming and refrigerate until set.
- Whip the butter until light and slowly add the cooled filling to incorporate butter evenly.
- Combine bananas and lemon juice and purée until smooth. Whip into the prepared pudding.
- Spoon into the prepared pastry crust and set another plastic film over the top. Refrigerate.
- Serve slices of the pie garnished with stabilized whipped cream and sprinkled with Skor® bits.
- Cookie crumbs are usually trimmings I save from bars, broken cookies and such. I save them in a zip-lock baggy in the freezer and blitz them in the food processor for pie crusts. I got the idea from Momofuko’s Momofuko’s Crack Pie Recipe, plus it gives us a good reason not to eat the trimmings! (Method in my madness!)
- The Skor® bits add a lovely crunch and flavour to the crust, omit without repercussions if you wish.
- The bananas do oxidized a bit, so I modified the instructions to include the puréed bananas just prior to adding to the crust.