It’s a tradition in our house that my husband gets a banana cream pie at least twice a year, for his birthday in March and Father’s Day in June. For years I made it. When they got old enough, our girls took over, at least on Father’s Day. Now they both live away from home and it’s back to me again. Making banana cream pie is something I do willingly because the joy on his face is worth the time and effort. This year, with only two of us at home, and one who doesn’t really eat sweet things much (me), I decided it made more sense to make a personal banana cream pie. Cut in half, it’s two very generous pieces and you can guess who enjoyed both of them!
When a whole 10-inch pie is just too much pie, downsize! Are you cooking for an empty nest too? You might find my tips on cooking for an empty nest helpful. Conversely, if you want to make a full size banana cream pie, <click there.
For the custard:
1/3 cup or 66g sugar
1/4 cup or 31g flour
Good pinch salt
1 2/3 cups or 395ml milk
3 egg yolks
1 teaspoon vanilla extract
For a 7-in pie crust:
1 cup or 125g all-purpose flour, plus more for rolling out
1⁄4 cup or 57g shortening
1/4 teaspoon salt
2-3 tablespoons cold water
To assemble the pie and serve:
2 medium bananas, ripe but not soft
3/4 cup or 180ml heavy whipping cream
To make the custard:
In a large saucepan (no heat!) mix sugar, flour and salt. Stir in milk until smooth.
Over medium heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 minutes). Boil one minute. Remove immediately from heat and set aside.
Separate your egg yolks from your whites, putting the whites directly into a sealable plastic container for the refrigerator. (You can make meringues or almond macaroons with these later.) Put the yolks in a bowl with enough room to whisk.
Beat egg yolks quickly with a whisk, while drizzling in about a 1/8 cup of the hot milk mixture. Quick beating and slow drizzling are essential so that you don’t end up with cooked eggs.
Slowly pour egg mixture into the saucepan, stirring rapidly to prevent lumping. I stopped whisking briefly to take the photo. You just keep whisking!
Over low heat, cook, stirring constantly, until very thick (do not boil) and mixture mounds when dropped from spoon.
Remove from heat; stir in butter and vanilla. Congratulations, you have made homemade vanilla custard. Once the butter has melted and you've mixed it and the vanilla completely in, pour the custard into a metal bowl. Cover its surface with plastic wrap to prevent a skin from forming. Refrigerate until chilled and set, about two hours.
While the custard is chilling, we'll make the pie crust. Preheat your oven to 425°F or 218°C.
In medium bowl using a fork, lightly stir together the flour and salt.
With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.
Sprinkle in the cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
Use your hands to shape the pastry into a ball. Wrap it in cling film and refrigerate 30 minutes.
Lightly flour your clean work surface. With lightly floured rolling pin, roll pastry into circle 1⁄8 inch thick and about 2 inches larger all around than pie plate.
Transfer the circle to your pie plate.
Line the crust with a circle of baking parchment and cover with baking beads or dried beans.
Bake for 15 minutes or until golden. Remove the baking beads. Set aside.
Once your custard is cool, you can peel your bananas. Cut them in half lengthwise. Spread a little of the custard in the bottom of your baked piecrust and then add a layer of bananas.
Securely cover the custard with plastic wrap once more and put the pie back in the refrigerator until you are ready to serve.
Just before serving: In small bowl with mixer at medium speed, beat cream until stiff peaks form. Heap cream on pie. One of my husband's policies is that there is no such thing as too much cream.
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Check out this great list of recipes from my Sunday Supper family! Everybody is sharing their dads' favorites today. Many thanks to our host this week, Sarah from The Chef Next Door.
Appetizers, Snacks and Beverages
- Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
- Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread
- Easy Homemade Pretzel Recipe by April Golightly
- Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures
- Dad’s Favorite Blueberry Pancakes by Family Around The Table
- Steak & Egg Breakfast Skillet by Caroline's Cooking
- Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
- The Ultimate BLT Pasta Salad by Cooking with Carlee
- Bacon Patty Melts by Cookin’ Mimi
- BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
- Beef Shepherd’s Pie Casserole by Cooking Chat
- Buffalo Chicken Tacos by Palatable Pastime
- Carolina-Style BBQ Burger by The Redhead Baker
- Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
- Fried Chicken by Tramplingrose
- Grilled Chicken and Beef Stir Fry by The Freshman Cook
- Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
- Italian Sausage and Peppers by Monica's Table
- Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
- Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
- Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
- Skillet Spaghetti and Meatballs by From Gate to Plate
- Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
- Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
- Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
- Walnut Cauliflower Zucchini Boats by Beauty and the Beets
- Apple Crisp by Ninja Baker
- Banana Berry Bread by Desserts Required
- Blackberry Chocolate Chunk Ice Cream by Simple and Savory
- Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
- Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
- Cherry Garcia Bars by Pies and Plots
- Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
- Pineapple Upside Down Cake by Grumpy's Honeybunch
- Coconut Cream Pie by Hezzi-D’s Books and Cooks
- Tempura Strawberries by Baking Sense
- German Chocolate Brownie Pie by That Skinny Chick Can Bake
- Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
- Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
- Peach Crumble Bars by The Finer Cookie
- Personal Banana Cream Pie by Food Lust People Love
- Strawberry Rhubarb Pie by The Chef Next Door
- Maizena Tamal by Basic N Delicious
- Mom's Carrot Cake by Jennifer Cooks
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