Creamy Banana Pie
Amber discovered this recipe in a Taste of Home magazine years ago and we lovingly refer to it as "Amber's Pie". We've loved loved loved it. It's the very best banana pie ever. This is especially Chad's all time favorite thing to eat!
Recipe:
1 envelope unflavored gelatin
1/4 C cold water
3/4 C sugar
1/4 C cornstarch
1/2 tsp salt
2 3/4 C milk
4 egg yolks, beaten
2 Tbs butter
1 Tbs vanilla (I like 2 1/2 tsp vanilla plus 1/2 tsp banana extract)
4 or more firm medium bananas
1 C heavy cream, whipped
1 pre-baked Dana's Perfect Pie Crust shell (up to 10 inches)
Juice and grated peel of 1 lemon
1/4 C apple jelly (optional)
1/2 C chocolate chips or Dana's Basic Truffle Ganache (optional)
If using chocolate chips, put them on the bottom of prepared pie crust, bake for 5 minutes to melt and spread chocolate on bottom and partially up sides of crust. If using Dana's Basic Truffle recipe, just follow the directions and after it thickens, pour it into the prepared pie crust and chill until set. Soften gelatin in cold water and set aside. In a large saucepan, combine sugar, cornstarch and salt. Blend in the milk and egg yolks; cook over medium- low heat, stirring constantly, until thickened and bubbly, about 25-30 minutes. Remove from the heat and stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of the custard with plastic wrap and chill until no longer warm. Slice three bananas and fold into the custard with whipped cream. Spoon into prepared pie shell. Chill until set, about 4-5 hours. Shortly before serving time, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange on top of pie. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. 8 servings.
1 envelope unflavored gelatin
1/4 C cold water
3/4 C sugar
1/4 C cornstarch
1/2 tsp salt
2 3/4 C milk
4 egg yolks, beaten
2 Tbs butter
1 Tbs vanilla (I like 2 1/2 tsp vanilla plus 1/2 tsp banana extract)
4 or more firm medium bananas
1 C heavy cream, whipped
1 pre-baked Dana's Perfect Pie Crust shell (up to 10 inches)
Juice and grated peel of 1 lemon
1/4 C apple jelly (optional)
1/2 C chocolate chips or Dana's Basic Truffle Ganache (optional)
If using chocolate chips, put them on the bottom of prepared pie crust, bake for 5 minutes to melt and spread chocolate on bottom and partially up sides of crust. If using Dana's Basic Truffle recipe, just follow the directions and after it thickens, pour it into the prepared pie crust and chill until set. Soften gelatin in cold water and set aside. In a large saucepan, combine sugar, cornstarch and salt. Blend in the milk and egg yolks; cook over medium- low heat, stirring constantly, until thickened and bubbly, about 25-30 minutes. Remove from the heat and stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of the custard with plastic wrap and chill until no longer warm. Slice three bananas and fold into the custard with whipped cream. Spoon into prepared pie shell. Chill until set, about 4-5 hours. Shortly before serving time, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange on top of pie. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. 8 servings.
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