During one of their trips to Finland, Grampa taught me how to make Banana Cream Pie. It is one of those recipes that I know by heart. I’m not sure if I have the actual written version anymore. It has been a well-loved recipe that has been made many, many times. This past weekend we finally celebrated the birthday of our two year-old Isabella whose actual birthday was in April and since my husband has a birthday in May this treat doubled up for both of them. It has been my husband’s favorite for years.
Since I am usually baking or cooking for a crowd, I made a double batch and made the pie crust in a 9×13” or 22×33 cm pan. I then slipped the crust out of the pan and placed it on a larger sheet for serving. Due to the straight sides of the pan, the sides did not stay up and folded over making the edges a bit thick. Since it does not have the traditional sides of a pie, the filling tended to spill over a bit. The most important thing was that the flavor was just as great as with a standard round pie. The recipe below is for a standard round pie.
Banana Cream Pie
Crust
3 dl/1.3 c flour
1/2 tsp salt
115 g/4 oz cold butter cut into cubes
1 1/2 tbsp cold lemon juice
2-3 tbsp ice cold water
I usually use my Kitchen aid and the flat beater for making the crust. You can definitely make it by hand as well. I mix the butter, salt and flour together so that it forms a crumbly mixture and then add in the lemon juice and water and mix just enough so that it can form a ball. After rolling out the dough and placing it in the pie tin, prick the bottom with a fork and refrigerate it for about 20-30 minutes. This minimizes the shrinkage of the crust during baking. Bake the crust at 225 C/435 F for about 10-12 minutes. Allow to cool.
Custard filling
The custard should be made well in advance so that it has a chance to chill properly. Make it the morning of or even the day before and refrigerate.
6 dl/2.5 c milk
1 1/2 dl/0.6 c sugar
1 vanilla bean
3 egg yolks
4 tbsp corn starch
1-2 tbsp water
30 g/1 oz butter
dash of salt
Place the milk, sugar and one slitted vanilla bean in a heavy bottomed saucepan and allow to come to a boil. The sugar insures that the milk will not burn to the bottom. Allow to boil for a few minutes so that it has slightly condensed. Remove the vanilla bean. In a separate bowl whisk the egg yolks, cornstarch and water so that it forms a smooth paste. With a heat resistant cup take about 2.5 dl/1 cup of the boiling milk and mix it with the egg yolk mixture. Turn the heat on the boiling milk to low. Whisk half of the egg yolk-milk mixture with the boiling milk. Whisk constantly. After it has been incorporated, add the second half. This step insures that a smooth custard is formed that does not stick to the bottom of the pot.
Allow for the custard to boil for a minute or two so that it thickens, whisking constantly. Remove from heat. Stir in the butter and salt.
After is has cooled somewhat, place cling film directly on the custard. This prevents a skin from forming on the custard while it cools. After it has cooled to lukewarm, chill in the refrigerator.
Slice 2-3 ripe bananas on the pie crust and whip 2 dl/0.8 cups of heavy cream.
Next spoon the chilled custard on the sliced bananas. Spoon the whipped cream on the custard and garnish with coconut or a dash of cinnamon.
For a gluten-free version, omit the crust and spoon the custard into a glass single-serving bowl. Slice a half of a banana on the custard and garnish with whipped cream and a dash of cinnamon.
Links to Grampa’s previous recipes: Almond Braid, Fresh Fruit Tart, Cranberry Cake and Cranberry Walnut Scones
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Wish we could have been there:) Lovely…
Wish you could have been here too ❤ Love, Laila
You do share yummy things. My mouth waters just reading this. 🙂
This recipe has been a “never-fail” recipe…it always manages to please the crowd!
It’s been a long time since I’ve had banana cream pie, I love it. Grandpa’s recipe sounds so yummy! Happy Birthday (belated) to sweet Isabella!
Thank you! It had been a long time since our previous banana cream pie…some how it is perfect for spring and summer.
What a face – beautiful!
No news yet? You will let us know, won’t you? 🙂
Still waiting! 🙂 I’ll certainly let you know!
🙂
Yum! This sounds so good! I love banana cream pie! These pictures are great too!
Thank you! Banana Cream Pie is my favorite!
A lovely celebration with a delicious treat. I don’t believe I have ever tried Banana Cream pie. Looks yummy.
You will most certainly have to give it a try, it’s my favorite 🙂
Banana cream pie is a favorite and yours looks delicious. I must admit, though, the photos of your daughter stole the show. She’s adorable!
I had my camera out as I was snapping pictures of the banana cream pie and she came to sample a little…it was the perfect chance to get a few candid photos. And I agree, she is cute (says the unbiased Mom 😉 )
Oh, beautiful pictures of your child.
And, do you know I have never made a banana cream pie? But I love anything w/ pastry cream, so it is going on my list.
Thanks! 🙂 I really like homemade pastry cream too, it’s so versatile!
It looks as though Isabella enjoyed having banana cream pie…she is so cute. I love that you added the coconut…that really makes it special.
She really did enjoy her pie…I think she had three pieces 🙂
What a treat! I’m sure your baby girl and your husband didn’t care one iota that the filling spilled over.
Nobody gave any negative feedback about the overflow of filling 🙂
Isabella is precious!!!! I want to put my fingers in your banana cream pie to test it too and I am not even a toddler.
I wouldn’t have minded to sample a little myself! But I decided to wait for the company!
That looks amazing! Yum!
Thank you so much!
Awww such a cutie pie (pun intended 😉
Lovely dessert today!
Cheers
CCU
🙂 Thanks!
I’ve never tasted a banana cream pie before. Yours look yummy and great photos of the little angel 🙂
oh my, this looks like a comforting dessert, if we don’t mind saying so ourselves 😀
Yes it is comfort food at its best 🙂
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So glad to have come across your wonderful blog. Your photographs are beautiful and the banana pie recipe is unique and sounds delicious. I love the more natural “rustic” shape of the crust. I think the fact that the filling spilled over the sides makes the pie even more interesting and beautiful. And your little girl … so adorable. I’m looking forward to reading more of your posts!