Today is November's reveal day for Group D :) I'm excited to share with you one of the only pies I will eat, pumpkin and blueberry being the other two.
This recipe came from a blog called Double the Sugar. It is two friends, Shannon and Lucy, one living in Washington State, the other in Edinburgh, Scotland, who have a weakness for carbs and sugar. I love their story of how their blog came to be. It reminds me a lot of my inspiration to start a food blog. AND Shannon and Lucy sound like pretty awesome people, ones that I would definitely enjoy spending the day with :)
Shannon posted the banana custard cream pie recipe. I'll admit that I was a little nervous about making the custard and I have to give some credit to my husband who helped me while I was frantically running around the kitchen on Thanksgiving morning. Without his help, I surely would have failed! I didn't get many pictures during the process either :( We brought this over to our friends' house for Thanksgiving dinner and it was gone quicker than my pumpkin cream cheese bundt cake. Everyone raved on how amazing it was.
What you need:
- 1 prepared pie crust, cooled (I used this recipe)
- 1/2 cup sugar
- 1/2 cup cake flour
- 1/4 tsp. salt
- 1 2/3 cup milk
- 3 egg yolks, beaten
- 1 tsp. vanilla
- 1 cup heavy cream
- 3 tbsp. powdered sugar
- 1/2 tsp. vanilla
- 4 medium ripe bananas
- 1 tsp. lemon juice
In a double broiler, combine sugar, flour, and salt. Pour in milk while stirring, until it's blended.
Cook until thickened, stirring constantly, about 15 minutes.
Pour a little of it into the egg yolks and beat.
Then pour egg yolks slowly into the milk mixture, stirring vigorously.
Remove from heat and add vanilla. Cover, with saran wrap touching the custard, and refrigerate until cool.
When it is time to assemble, whip your heavy cream with powdered sugar and vanilla until stiff peaks form. I recommend using a stand mixer if you're a wimp like me!
Fold half the whipped cream into the cooled custard and pour half of that into the prepared crust.
Slice 2 bananas and layer on top of custard. Pour remaining custard on top.
Slice remaining 2 bananas and toss with lemon juice to prevent browning.
Arrange on top of custard and top with remaining whipped cream.
You can pipe it on all pretty or whatever you want to do. Refrigerate for 2 hours before serving.
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