Happy Pi Day! Celebrate with a homemade banana cream pie

Good Morning Utah

What better way to celebrate the fourteenth of March (3/14) than with pie!

In celebration of Pi Day, Chef Cheryl joined Good Morning Utah with a delicious banana cream pie recipe your family is sure to love.

Recipe

Makes 1, 8-9″ pie

Amount Ingredient

Crust

1 1/4 Cup Graham Cracker Crumbs

1/3 Cup Sugar

¼ tsp Cinnamon

1/3 Cup Melted Butter

Filling

3-4 ea. Bananas, ripe but not spotted

2 Cups Milk

½ Cup Sugar

Pinch Salt

3 Tbsp Cornstarch

2 ea. Egg Yolks

2 Tbsp Butter

1 Tbsp Vanilla Extract

Topping

1 Recipe Whipped Cream (see below)
 

Procedure:

1. Blend together crust ingredients until completely combined. Spread evenly in 8-9″ pie pan. Press firmly with fingers or smooth bottom of a small measuring cup. Make sure to bring crumbs up sides of pan and press them in place as well. Bake in 350 oven for 10 minutes. Set aside to cool a bit until filling is made.

2. Peel and slice bananas. Line graham crust with banana slices, covering bottom and sides of crust interior.

3. In medium saucepan, whisk together milk, sugar, salt and cornstarch until dry ingredients are completely dissolved.

4. Place egg yolks in medium mixing bowl and set aside.

5. Heat milk mixture, stirring constantly with whisk. Over medium heat, stir milk mixture until it comes to a boil. (Note: this may take up to 20 minutes).

6. Once milk mixture boils, boil for 1 minutes, then remove from heat.

7. *Temper in egg yolks (see tempering instructions below).

8. Return milk/egg mixture to medium heat. Heat through, stirring constantly until mixture returns to a boil. Boil one minute more.

9. Remove from heat and stir in butter and vanilla.

10. Pour immediately over banana-lined crust and fill to top. Cover lightly with plastic wrap and refrigerate until chilled all the way through.

11. Meantime, make Whipped Cream (recipe below).

12. Spread whipped cream on top of chilled pie. Chill until time of service.

13. Makes 8-12 servings.

*Tempering Instructions:

In order to not curdle or cook your egg yolks when adding to a hot liquid, you must put your egg yolks in a separate bowl and beat with a whisk. Then VERY SLOWLY add in ladle-increments of the hot liquid you are blending with the yolks, beating the egg yolks continuously as you add. You only need to temper enough of the hot liquid to bring up the temperature of the eggs. Once the yolks have warmed to an even temperature with the liquids, you can add the blended mixture back into the pot with the remaining hot liquid and stir to combine.

Homemade Whipped Cream

1 Cup Heavy Whipping Cream

4 Tbsp Powdered Sugar

1 tsp Vanilla Extract

In large bowl using handheld mixer (or stand mixer) pour in cream, vanilla and sugar. Beat on low until ingredients are well combined and the cream begins to foam. Turn mixer to high and beat until stiff peaks form. Do not overbeat. If mixture begins to get a dull yellow hue, stop immediately.
 

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