Creamy Banana Pie
This delectable pie is from a recipe I found years ago, and everyone who tastes it enjoys its delicious old-fashioned flavor.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons butter
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2-3/4 cups milk
- 4 egg yolks beaten
- 4 medium firm bananas divided
- 1 cup heavy whipping cream whipped
- 1 pastry shell (10 inches) baked
- juice and grated peel of 1 lemon
- 1/2 cup apple jelly
- Carbohydrate 33.3547660525472 g
- Cholesterol 141.45328125327 mg
- Fat 26.1585523532189 g
- Fiber 2.59160408170435 g
- Protein 7.99075714370561 g
- Saturated Fat 8.47792042841464 g
- Serving Size 1 1 (228g)
- Sodium 5327.58921242021 mg
- Sugar 30.7631619708429 g
- Trans Fat 12.7345864134673 g
- Calories 293 calories
As I sat down with a cup of freshly brewed coffee, my mind couldn't help but wander back to the tantalizing aroma that had wafted through my kitchen the previous day. I had stumbled upon an old recipe, yellowed with age, that promised a taste of nostalgia with its Creamy Banana Pie.
With a nostalgic smile, I eagerly devoured each bite, savoring the creamy custard that enveloped ripe banana slices. The flaky crust crumbled beneath my fork, creating a symphony of textures that left me utterly satisfied. As I closed my eyes, I could almost picture the hands that had carefully prepared this dessert, a labor of love that had stood the test of time.
It was a moment of pure bliss, one that transported me back to simpler times. The sweetness of the bananas, the richness of the custard, and the warmth of the spices brought a sense of comfort that I had been craving. It was more than just a dessert; it was a reminder of the cherished memories that we create around food, memories that we can savor long after the last bite is gone.
Step-by-step
- Soften gelatin in cold water; set aside.
- In a saucepan, combine the sugar, cornstarch, and salt. Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat; 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 3 bananas; fold into custard along with whipped cream. Spoon into the pie shell. Cover and refrigerate until set, about 4-5 hours.
- Just before serving, 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 over filling. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers.
