My lovely friend Maya just turned 26. She is one of the most frequent visitors to my home, often coming over for dinner and red wine when Charles is out of town. When I offered to make her a birthday cake, she said that prefers pie, and asked if I would make her a Banana Cream Pie. I firmly believe that the birthday person should get exactly what they want on their day, so of course I made a Banana Cream Pie.
The Friday after Maya’s birthday we had a handful of friends over for pie and drinks. It was a very simple party to host. I prepared two pies, the Banana Cream Pie, and a Chocolate, Caramel, Pretzel Crust Pie (recipe to come) the night before. Maya was very specific. She wanted a layer of chocolate between the pie crust and the pie filling. I considered just adding a layer of ganache, but feared that it might make the pie more difficult to slice, so I add a bit of fluff to the ganache to lighten it up, the result was a sweet smooth silky chocolate layer. I layered bananas over the chocolate, and then poured the custard cream over the top, and served the pie with a vanilla whipped cream.
Before I made this pie, I had only made Banana Cream Pie once in my life, but it is one of my favorite memories. I was 13, and my best friend Katharine and I took the train to Washington D.C. to visit her grandmother. Katharine and I would spend our days exploring museums, and dined with her grandmother in the evenings. One day, the three of us made banana cream pie. Katharine’s grandmother was very sweet, and such an engaging storyteller, I remember her telling us all about how she had met her husband, who was a senator, and telling us about she inadvertently set up Katharine’s parents. I love how some foods are so tied to memories.
Now, almost 20 years since out DC trip, Katharine I remain devoted to food. I am obviously writing about food here, and Katharine and her husband Vito own Corgans Publick House, Vito’s Italian Kitchen, and Vito’s Pizza Pie in Harrisonburg, Virginia.
This recipe makes a 9 inch pie.
Calories
Fat
Carbs
Protein
Yields 8
30 minPrep Time
4 hrCook Time
4 hr, 30 Total Time
Save RecipeIngredients
- For the custard
- 1 Pie Crust
- 2 Bananas
- 3 cups Whole Milk
- 1/3 cup Corn Starch
- 4 Large Egg Yolks
- 2/3 cup Sugar
- 1/8 teaspoon Salt
- 1 teaspoon Vanilla
- 2 tablespoons Butter
- For the Chocolate Layer:
- 1 tablespoon Butter
- 3/4 cup Milk Chocolate Chips
- 1/4 cup Heavy Cream
- 2 tablespoons Marshmallow Fluff
- For the whipped cream topping:
- 1 cup Whipping Cream
- 1 teaspoon Vanilla
- 2 tablespoons Powdered Sugar
Instructions
- Place the pie crust in the pie pan, flute the edges, poke several times with a fork, and then bake according to the instructions on the box. Then remove from the oven and let cool.
- Prepare the chocolate layer next. Melt the butter in a double boiler, add the chocolate and cream, and stir until the chocolate melts. Add in the fluff, stir until combined.
- Pour the chocolate over the pie crust.
- Slice the two bananas into round discs 1/8 of an inch thick. Layer the banana over the chocolate.
- Next prepare the custard layer. Whisk 1/2 cup milk and the corn starch together in a small bowl.
- In another bowl, whisk the egg yolks together. Gradually whisk the milk and corn starch into the egg yolks.
- In a sauce pan over medium low heat, combine the rest of the milk, the sugar, salt, and vanilla. Stir constantly and bring to a simmer.
- Then add the hot milk to the egg yolk mixture. With one hand, whisk the egg yolk mixture constantly. With your other hand, add the warm milk mixture 1/2 cup at a time.
- Pour the custard back into the sauce pan. Heat over medium heat, bringing to a boil, stirring constantly. Let boil for 30 seconds, continuing to stir. Then turn off the heat, and let the custard cool for 10 minutes.
- Pour the custard into a bowl, and refrigerate for 30 minutes. Then pour the custard over the chocolate layer. Cover the custard with plastic wrap, placing it directly on the custard so that a skin doesn't form. Let the pie cool in the fridge for 4 hours.
- Prepare the whipped cream by mixing the whipped cream, vanilla, powdered sugar, in a mixer on medium speed. Whip until soft peaks form.
- Serve the pie with a dollop of whipped cream over the top.
Custard filling recipe adapted from Williams Sonoma.
Maya McDonald
Wednesday 11th of March 2015
I am the luckiest lady to have you as my friend and personal chef! Thanks for such a fun party and the MOST delicious pies! xx