A homemade banana cream pie is a great pick me up at the end of a long work day or a great welcome for visiting family and friends. When you think about it banana cream pie is good for you. Take the crust for example; it is practically a member in good standing in the bread food group. Next is the cream which is made out of milk and eggs; the milk and meat food groups. And of course there are the bananas which are a proud member of the fruit group and are a good source of the necessary nutrient, potassium. Then to top all this goodness off is the meringue topping which is made of egg whites. We all know how eating egg whites are supposed to be better for us. Alas, all of this talking about a homemade banana cream pie is calling me to the kitchen to make one from scratch.
Homemade Pie Crust
(Pictures of how to make this easy pie crust found at http://thetexaspioneerwoman.blogspot.com/2012/07/making-your-own-pie-crust.html?q=pie+crust )
2 cups unbleached all purpose flour
¼ teaspoon salt
2/3 cup shortening
2 teaspoons apple cider vinegar
3 ½ tablespoons cold water
In a mixing bowl mix the flour and salt. Add the shortening and use a fork to blend in the mixture. In another bowl mix the vinegar, egg and water until well blended. Pour the liquid mixture into the flour mixture and stir until blended. Form dough into a ball. Divide the dough into two smaller balls. Lightly flour the rolling surface and roll the dough ball out to 1/8 inch thick with a diameter of about 1 inch larger than the pie pan. Transfer the dough to the pie pan. Crimp the rim of the dough along the edge of the pie pan. This recipe makes 2 pie crusts.
To make the pie crust for the banana cream pie, prick the bottom of the crust with a fork and bake the pie crust in a 350ºF oven until slightly brown. To keep the edges from overbrowning, cover the edge with foil.
Banana Cream Pie
¾ cup of sugar
½ cup of all-purpose flour
¼ teaspoon of salt
3 cups of milk
3 tablespoons of butter or margarine (Information on how to make homemade butter found here http://thetexaspioneerwoman.blogspot.com/2013/03/easy-homemade-butter.html )
1 ½ teaspoons of vanilla
To make the cream, mix the sugar, flour, salt and milk in a pan over medium heat until the mixture is thicken and bubbly. Make sure to stir so that it does not burn. Reduce the heat and cook while continuing to stir for 2 more minutes. Remove the cream from the heat.
While the cream is cooling separate the eggs; set aside the egg whites for the meringue.
Carefully add the egg yolks to the cream mixture. Return the pan of cream to the stove and to a gentle boil. Cook and stir for 2 minutes. Then remove from the heat. Stir in the butter and vanilla.
Slice 3 bananas into the bottom of a baked pie crust.
Pour the hot cream over the bananas.
4 egg whites
1 teaspoon of vanilla
½ teaspoon of cream of tartar
6 tablespoons of sugar
In a bowl add the egg whites, vanilla, cream of tartar and sugar. Beat the mixture at a high rate of speed until the mixture forms stiff peaks. My mom beats her meringue with a fork, but I am lucky to have a hand held mixer.
Once stiff peaks form immediately spread meringue over the hot cream making sure to carefully seal meringue to the edge of the crust to prevent shrinkage.
Bake pie in a 350ºF oven until golden. Cool pie before serving.
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