Banana Cream Pie
- 1 1/2 cups vanilla wafer crumbs (store-bought cookies crushed in food processor)
- 1 1/2 tsp. sugar
- 6 Tbsp. butter, melted
Vanilla Cream Filling:
- 1/2 cup sugar, divided
- 2 cups Hood® Light Cream
- 1/2 vanilla bean, scraped (or 1 tsp. pure vanilla extract as substitute)
- 2 egg yolks
- 1 whole egg
- 2 1/2 Tbsp. cornstarch
- 2 Tbsp. butter
Whipped Cream Topping:
- 1 pint Hood® Heavy Cream
- 1 Tbsp. sugar
- 1 tsp. vanilla extract
- 6 - 7 bananas, peeled and sliced (1 reserved for garnish)
For crust, preheat oven to 350˚ F. Mix the vanilla wafer crumbs and sugar together by hand. Add the melted butter and mix until wet. Press the crumb mixture into the bottom of a 9-inch pie plate and up the sides. Bake for 8 to 12 minutes or until golden brown. Let cool for 15 minutes.
For filling, place ¼ cup of the sugar, cream, and vanilla bean pod and seeds in a medium sauce pot and bring to a simmer. Meanwhile, whisk egg yolks, whole egg and remaining ¼ cup of sugar together in a medium bowl. Whisk in the cornstarch until smooth.
When the cream mixture is hot, remove vanilla bean pod and pour a quarter of the hot cream mixture into the egg mixture and whisk, then add another quarter of the hot cream and whisk again. (This step helps to cool the egg so that it doesn’t curdle.)
Add the egg mix back to the hot cream mixture and place on low-medium heat. Whisk continuously until the mixture begins to thicken and bubble. Continue whisking for another 60 seconds, then remove from heat and whisk in the butter. Place the cream mixture in a bowl and cover with plastic wrap, with the wrap touching the top of the mixture to prevent a skin from forming. Let cool to room temperature.
For the whipped cream topping, combine the heavy cream, sugar, and vanilla extract in the bowl of an electric mixture. Beat on high for 1 minute or until stiff peaks form. Do not overbeat.
To assemble the pie, place two and a half bananas sliced into ½-inch pieces in the bottom of the pie crust, creating an even layer. Smooth half of the vanilla cream filling over the bananas and repeat with two and a half sliced bananas and filling. Cover the pie with peaks of whipped cream topping. Slice the remaining banana and arrange on top of the whipped cream just before serving.
By Chef Chris Coombs
Per Serving: Calories: 658, Carbohydrate: 52 grams, Fat: 49 grams, Saturated fat: 28 grams, Protein: 7 grams, Cholesterol: 202 milligrams, Sodium: 210 milligrams, Calcium: 121 milligrams.