Banana Cream Pie

Banana Cream Pie
Need a vegetarian dessert? Banana Cream Pie could be an awesome recipe to try. This recipe serves 16. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 681 calories, 12g of protein, and 33g of fat. From preparation to the plate, this recipe takes roughly 8 hours and 50 minutes. Head to the store and pick up bananas, flour, salt, and a few other things to make it today.

Instructions

1
In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar.
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All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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BowlBowl
2
Mix for 1 minute.
3
Add the butter and mix just until the mixture resembles coarse crumbs. Stir the water and vinegar together, then gradually add to the flour mixture.
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VinegarVinegar
ButterButter
All Purpose FlourAll Purpose Flour
WaterWater
4
Mix at medium speed just until a dough forms. Do not over-mix.
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DoughDough
5
Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick.
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DoughDough
RollRoll
WrapWrap
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Rolling PinRolling Pin
6
Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around.
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DoughDough
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KnifeKnife
7
Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold. Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge. Press the edge with the back of a fork to create a decorative edge. Repeat with the other piecrust and leave covered for 30 more minutes.
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Pie CrustPie Crust
CrustCrust
DoughDough
RollRoll
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Rolling PinRolling Pin
8
Preheat the oven to 375 degrees F. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights.
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Dried BeansDried Beans
CrustCrust
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Aluminum FoilAluminum Foil
OvenOven
9
Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans.
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BeansBeans
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OvenOven
Aluminum FoilAluminum Foil
10
Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking.
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OvenOven
11
Remove from the oven immediately and let cool on wire racks.
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OvenOven
1
Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute.
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Vanilla BeanVanilla Bean
MilkMilk
SaltSalt
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Frying PanFrying Pan
2
Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.
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Corn StarchCorn Starch
Egg YolkEgg Yolk
SugarSugar
MilkMilk
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WhiskWhisk
3
Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat. Stir in the butter until it melts completely and fold in the bananas.
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BananaBanana
CustardCustard
ButterButter
MilkMilk
Egg YolkEgg Yolk
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WhiskWhisk
Sauce PanSauce Pan
4
Pour the filling into the pre-baked pie shells. Push the banana slices below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate at least 7 hours or overnight, and serve with whipped cream.
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Whipped CreamWhipped Cream
Pie CrustPie Crust
BananaBanana
WrapWrap
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Plastic WrapPlastic Wrap
DifficultyExpert
Ready In8 hrs, 50 m.
Servings16
Health Score6
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