After a little experimenting I finally found a banana cream pie my husband liked. It requires a little work with a homemade pastry and filling but it is worth the effort. The surprise ingredient is Michigan Maple Syrup.
Pastry for Banana Cream Pie
- 1 cup flour
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 1/4 cup chilled unsalted butter, cut into pieces
- 2 tbsp. chilled vegetable shortening (Crisco) cut into pieces
- 2 tbsp. plus 1 tsp. ice water
Mix flour, sugar and salt in a large bowl. Add butter and shortening until mixture resembles a coarse meal. Using fork, stir in enough to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in Saran wrap and chill 1 hour. Can be made 2 days ahead.
Roll out dough on floured surface to a 12-inch round. Transfer to a 9-inch glass pie dish. Fold edges over and crimp. Freeze until firm, about 10 minutes.
Pre-heat oven to 375°F. Line crust with foil; fill with pie weights and bake until sides are set, about 20 minutes. Remove foil and pie weights and bake until crust is light golden brown, about 15 minutes.
Recipe by cookingwithauntjuju.com
Filling for Banana Cream Pie
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 tsp. salt
- 5 large egg yolks
- 2 tbsp. plus 1 tsp. pure Michigan maple syrup
- 1/2 tsp. vanilla extract
- 2 firm ripe bananas
Bring milk to a simmer in a small saucepan; remove from heat. Combine sugar, flour and salt in a heavy large saucepan. Gradually add 1/2 cup milk, whisking until smooth. Whisk in remaining milk until slightly thickened about 5 minutes; remove from heat. Mix yolks in a large bowl and gradually whisk in milk mixture. Return to saucepan; stir over medium-low heat until mixture thickens and candy thermometer registers 160 degrees for about 8 minutes. Transfer to a clean bowl and add syrup and vanilla. Chill custard until cool but not set, stirring occasionally about 25 minutes.
Cut bananas into 1/4-inch slices and arrange on bottom of pie crust. Spoon custard on top of bananas. Chill until custard is set at least 2 hours.
Recipe by cookingwithauntjuju.com
Topping for Banana Cream Pie
- 3/4 cup sour cream
- 1 tbsp. sugar
- 1/2 tsp. vanilla
- 1 firm ripe banana
Combine sour cream, sugar and vanilla in a heavy small saucepan. Stir over low heat until mixture is warm and sugar dissolves, about 4 minutes (do not let mixture boil).
Spoon over custard. Chill at least 1 hour and up to 8 hours. Cut banana into 1/4-inch thick slices and arrange on top of pie.
Recipe by cookingwithauntjuju.com
Oh I want to see a photo of this delicious-sounding pie! How long did it take to prepare?
Also, I’m looking for maple caramels, do you know where I could find a supplier? Thanks!
The next time I make this pie I will take a picture. We love maple syrup and I love it in recipes. I am slowly posting all of my recipes and then trying to get pictures as well.
The pastry can be made up to 2 days earlier and it’s about the same time as any single pie crust. The filling is a custard and takes about 15 to 30 minutes. Then it has to cool for a few hours. The topping is easy to fix, here again there is a chilling time of at least 1 hour and up to 8. It’s really the cooling time that takes a few hours, not the time in making it.
I’m surprised Michigan maple producers do not make maple caramels. They make lots of syrup, maple cream and candy but not caramels. Go online and search under thegreatcanadiangiftcompany.com/maple caramels. They do sell them for 7.99/bag. They sound delicious!
Thanks much for all this! Have a good weekend.