Banana Cream Pie
(Kyle's Favorite! No Pre-made Pudding here..)
Homemade Pie Crust (2 Regular pie tins or As shown, 1 Large)
2 Cups Flour
2 TBSP Flour, to work with
1/4 tsp Salt
1/4 Cup Cold Water
12 TBSP Shortening (Crisco)
Sift 2 cups of Flour into a Medium Bowl. Using a Pastry Cutter, cut the Shortening into the flour. Add salt and water. Using clean hands, form all Ingredients into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
Using a four covered rolling pin, roll the dough out onto a floured surface. Place into a pie tin and bake @ 350 Degrees Fahrenheit for 10-12 minutes or till the crust is Golden brown. Place aside to cool while you make the Pie Filling.
3 Cups Milk
3/4 Cups Sugar
1/3 Cup Flour
3 Egg Yolks, Beaten
2 TBSP Butter
1 tsp. Vanilla
In a medium bowl, combine the Sugar, Flour & Salt
In a Small Bowl, beat the egg yolks
In a Large Saucepan, Bring the 3 Cups of Milk to a Simmer. Add the Sugar, Flour, Salt Mixture and cook over medium heat, stirring constantly until thickened. Mash one banana and add to the Cream.
Stir a small amount of the hot cream into the Egg Yolks to "temper" them. Then add them all to the Hot Mixture. Cook for one minute, stirring constantly. Remove from the heat. Add Butter & Vanilla.
While the mixture cools, Slice 1 Banana and cover the bottom of the Pie Crust. Poor the lukewarm Banana Cream into the Pie Crust. Place in the Refrigerator for about one hour to cool.
When ready to serve, slice the rest of the Bananas and place on top of the Pie. Serve with Homemade Whipped Cream.
Homemade Whipped Cream:
1 Cup Heavy Whipping Cream
2 tsp. Confectioners Sugar
Place a metal bowl into the Freezer for 30 minutes.
Using an Electric Mixer, Whip the Cream and Sugar in the Ice Cold Bowl till small peaks form. Serve with Pie Immediately, or Refrigerate for up to 4 hours.