• 2 Ratings

Prep the filling the day before and assemble this pie at the last minute.

Recipe by Ian Knauer
Source: Better Homes and Gardens
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Banana Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For pudding: In a large bowl prepare an ice bath. In a small bowl whisk the yolks lightly. In a large saucepan whisk together the milk, granulated sugar, cornstarch, and kosher salt. Cook and stir until thickened, whisking the mixture constantly.

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  • Pour about half of the hot milk mixture in a thin stream into the egg yolks, whisking constantly. Return all to saucepan. Cook and stir over medium-high heat about 3 minutes or until thickened and bubbly. Remove from heat, whisk in 1 tsp. of the vanilla; set pan in the ice bath. Stir occasionally until cool. Transfer to a bowl; cover surface with plastic wrap. Chill up to 24 hours.

  • To assemble: Slice the bananas; arrange a layer of slices in bottom of piecrust. Cover with a layer of pudding; repeat with remaining banana slices and pudding.

  • For topping: Whisk the cream, powdered sugar, peanut butter, and the remaining vanilla until stiff peaks form. Pile the topping onto the filling and sprinkle with some peanuts.

Nutrition Facts (Banana Pie)

442 calories; 25 g total fat; 14 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 151 mg cholesterol; 281 mg sodium. 351 mg potassium; 47 g carbohydrates; 2 g fiber; 26 g sugar; 8 g protein; 1 g trans fatty acid; 908 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 1 mcg vitamin b12; 120 mg calcium; 1 mg iron;

All-Butter Piecrust

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl whisk together flour and 11/2 tsp. kosher salt. Using a pastry blender or your fingers, work butter into flour mixture until butter is bean-size. Stir in 3/4 cup of the water, a few tablespoons at a time. Squeeze a small handful of dough. If dough is still crumbly, stir in the remaining water, 1 Tbsp. at a time.

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  • For Ian’s mixing method: Turn dough out in a mound on a work surface. Starting with a quarter of the mixture, smear that section of the dough with the palm of your hand, pushing away from the mound. Repeat with remaining dough sections. Gather the dough into a ball, divide into thirds, wrap in plastic wrap, and press each into a round disk. Chill 30 to 60 minutes.

  • Using a floured rolling pin on a generously floured surface, roll one portion of dough into a 12-inch circle. Transfer to a 9-inch pie plate and trim to 1/2 inch beyond edge of pie plate. Fold extra dough under, even with the pie plate edge; press it together. Flute as desired. Prick the bottom and sides of dough several times with a fork.

  • Preheat oven to 375°F. Line dough with a double thickness of foil; fill with pie weights or dried beans. Bake about 20 minutes or until sides are golden and firm. Remove weights and foil; bake for 10 to 15 minutes more or until the bottom is golden. Cool completely on wire rack. Makes three 9-inch piecrusts.

Tips

If you don't use all three of these baked crusts, freeze the extras to use later.

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0