Banana cream pie / banana pudding
I love eating at Nations. They have great burgers and great pies. Our a2f group ate at the one on University in Berkeley after service one Sunday and had their banana cream pie last year. Afterwards, I was determined to learn to make it on my own. After many failures, I finally came up with a recipe I was happy with. I made it for different groups at Gracepoint Fellowship Church and in general people really liked it. It's not the same as Nations - I think they use gelatin and carrageen (algae) to give it thickness and body. I prefer using cream and flour to develop a very thick and rich flavor. I also use this recipe as a topping for my banana bread. This recipe will make 4 (8 inch) pies, with 1/8 slice per person. You may want to make more just incase people want seconds.
- Prep time: 15-20 minutes
- Cook time: 30 minutes
- Difficulty: Intermediate. Getting the lumps out and the right consistency may be difficult.
- Labor Intensity: Could do by yourself.
- 30 servings, adjust by 1.5x if your group tends to eat multiple servings.
- 20 ripe bananas (about 2-3 bunches) (about $5, depending on sale price)
- 4 (9-inch) pie tins (about $2 per pie crust)
- 1 + 3/4 cups sugar
- 2 cups flour
- 1/2 teaspoon salt
- 4 cups heavy whipping cream (about $5-6 for 8cups at costco or $5 for a quart at safeway)
- 3 yolks
- 1/2 teaspoon vanilla
- 1/2 cup corn starch
- Total: $ 10-15
- Pour 2 cups of cream into a blender.
- Chop up 8 bananas into 1-2 inch pieces and add to blender
- Add sugar and salt.
- Blend on low until bananas are finely integrated into cream- be careful not to overblend. You may get whipped cream or butter!
- Pour into skillet with remaining cream.
- Put on medium heat until bubbles form. Stir occasionally
- Reduce to low heat once bubbles form
- Pour 2 cups of flour into a separate bowl.
- Add a few tablespoons of flour into a cup
- Add the hot cream a spoonful at a time and mix with the flour
- Add until a watery paste is formed and all flour is dissolved. Beat out all lumps. Don't over stir, just enough to mix everything.
- Pour the paste back into the skillet and mix it in.
- Repeat above steps until all 2 cups of flour is used.
- If the mixture is still too watery, add cornstarch to cup and add a little cold water and stir. Slowly add little water until completely dissolved.
- Pour cornstarch into skillet and stir around, a couple tablespoons at a time.
- The final consistency should be thick pudding
- Heat on medium until bubbles form (or at most 5 minutes) and then turn off stove.
- Add egg yolk and stir for a few minutes to mix thoroughly.
- Add vanilla and stir.
- Pour filling into a bowl and place in fridge/freezer until cool.
- Bake pie crust in oven (or use ready made crust)
- Cut bananas into 1/3 inch coins
- Line the bottom of the pie crust with banana slices. Pour the cooled filling over the bananas.
- Add another layer of sliced bananas over the filling and pour filling over that.
- Place a final layer of bananas on the top.
- Cover with whipped cream. You can use the aerosol can or omit this step.
- [Optional] top with sliced/slivered almonds and sprinkle the center lightly with cinnamon.
Tom's Tips and Tricks_______________
Depending on size and depth of pie tin, size of banana, and how much you decide to fill, you may need more filling and/or more banana. This recipe is just an approximate. I would err on the side of having extra bananas. You can buy an extra bunch or two and eat it on the side if extra. Or you can top the pie with the extra bananas.
Each pie will have 3 sliced bananas and 2 bananas in the filling.
[Possible side dish] This will go great following any salty, meaty dinner.