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What could be better for dessert than a delicious homemade Banana Cream Pie?\u00a0 I have never made this pie before and the banana cream is luscious. \u00a0If you love whipped cream, bananas, and old-fashioned vanilla wafers, then you’ll love this pie. \u00a0This recipe is from a wonderful dessert cookbook called “Back In The Day Bakery Cookbook”<\/em>, by Cheryl & Griffith Day. \u00a0This is a collection of recipes from as they say “the\u00a0best little bakery in the south’. \u00a0I can’t wait to try the S’More Pie, stay tuned next week! \u00a0I need to get a kitchen blowtorch to melt the marshmallows.<\/p>\n <\/p>\n INGREDIENTS:<\/p>\n \u2022 5 large egg yolks <\/p>\n <\/p>\n DIRECTIONS: \u2022 In a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until thick and pale in color.\u00a0 Set aside.<\/p>\n \u2022 In a medium saucepan, heat the half-and-half to just below a boil.\u00a0 Whisk about 1 cup of the hot half-and-half into the egg yolk mixture to temper the yolks, so they won\u2019t curdle, then, continuing to whisk, add the remainder of the half-and-half in a steady stream.<\/p>\n \u2022 Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.<\/p>\n \u2022 Remove the bowl from the heat and whisk in the vanilla and banana liqueur or extract until well combined.\u00a0 Let the filling mixture sit for 2 to 3 minutes to cool slightly, then whisk in the butter until the custard is smooth and silky.\u00a0 Place a piece of plastic wrap directly on top of the custard so that a skin does not form and let cool for 30 minutes, or until it reaches room temperature.<\/p>\n \u2022 When the filling has cooled, pour half of it into the prepared piecrust.\u00a0 Add a layer of the sliced bananas, followed by the rest of the filling.\u00a0 Cover with plastic wrap and place it in the refrigerator to chill for at least 3 hours, or overnight.<\/p>\n \u2022 Pile the whipped cream on top of the pie with a spatula.\u00a0 Sprinkle with grated nutmeg and decorate with vanilla wafers and banana slices.\u00a0 The pie is best served the same day, but it can be covered and refrigerated for up to 3 days.<\/p>\n TIP \u2013 Here is a great way to prevent bananas from turning brown in your pie.\u00a0 Using a pastry brush, brush them with lemon or orange juice.\u00a0 Other liquids you can use are lime juice, pineapple juice, orange soda, or lemon-lime soda.<\/p>\n <\/p>\n <\/p>\n <\/p>\n RECIPE: Fresh Whipped Cream INGREDIENTS: <\/p>\n DIRECTIONS: <\/p>\n <\/p>\n <\/p>\n <\/p>\n RECIPE: Nilla Wafer Piecrust INGREDIENTS: <\/p>\n DIRECTIONS: \u2022 Put the cookies in a zip-top plastic bag and pound them with a rolling pin until they become coarse crumbs.\u00a0 Alternatively, pulse the cookies in a food processor.\u00a0 You should have 2 cups.<\/p>\n \u2022 In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), mix the cookie crumbs, flour, sugar, salt, and butter on low speed until the crumbs and flour are evenly moistened, 3 to 5 minutes.\u00a0 You may be tempted to add more butter \u2013 don\u2019t.<\/p>\n \u2022 Press the dough evenly over the bottom and up the sides of a 9-inch pie dish.\u00a0 Bake for 6 to 8 minutes, until golden brown.\u00a0 Let cool completely before filling.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" What could be better for dessert than a delicious homemade Banana Cream Pie?\u00a0 I have never made this pie before and the banana cream is luscious. \u00a0If you love whipped cream, bananas, and old-fashioned vanilla wafers, then you’ll love this pie. \u00a0This recipe is from a wonderful dessert cookbook called “Back In The Day Bakery …
\n\u2022 6 tablespoons sugar
\n\u2022 3 tablespoons cornstarch, sifted
\n\u2022 \u00bc teaspoon fine sea salt
\n\u2022 2 cups half-and-half
\n\u2022 1 teaspoon pure vanilla extract
\n\u2022 3 tablespoons banana liqueur, such as cr\u00e8me de banana, or 2 teaspoons banana extract
\n\u2022 2 \u00bd tablespoons unsalted butter, cut into cubes, at room temperature
\n\u2022 1 recipe Nilla wafer piecrust, prebaked (Recipe below)<\/em>
\n\u2022 3 large bananas, cut into \u00bc-inch-thick slices, plus more for decorating
\n\u2022 1 recipe fresh whipped cream (Recipe below)<\/em>
\n\u2022 Freshly grated nutmeg for garnish
\n\u2022 Nilla wafers for decorating<\/p>\n
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\n\u2022 2 cups heavy cream
\n\u2022 \u00bc cup confectioners\u2019 sugar<\/p>\n
\n\u2022 Using a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the cream on medium speed until is starts to thicken.\u00a0 Add the confectioners\u2019 sugar and beat until the cream holds nice soft peaks.<\/p>\n
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\n\u2022 3 \u00bd cups Nilla wafers
\n\u2022 2 tablespoons unbleached all-purpose flour
\n\u2022 2 tablespoons sugar
\n\u2022 Pinch of fine sea salt
\n\u2022 8 tablespoons (1 stick) unsalted butter, at room temperature<\/p>\n
\n\u2022 Position a rack in the lower third of the oven and preheat the oven to 350 degrees F.<\/p>\n
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