I am just itching to go on vacation.
At the very least planning one would cool my wanderlust urges. I just love adventures and times to relax in a new setting. I love to discover new places and try new things.
Price and I are looking into cruises for next January as a way to celebrate my 30th. I think a week in the Caribbean is just the best idea to break up the cold winter up here. Plus I think turning 30 while sipping a daiquiri as I soak up the sun is they best way to spend a milestone birthday
As well, I’m waiting for Jet Blue to release more dates next year so that Emily and I can have a girl’s weekend. I can’t wait to check out Seattle and have her show me all around. Everything she has been telling me about the PNW sounds awesome. I think it will be such a fantastic time. yay!
Anyway, let’s check out this awesome pie for Pieday Friday!
This banana cream pie should be illegal.
It’s that good. Really really good.
The flavor is so good. The silky smooth pudding filling is a great companion to the fresh bananas.
Price came back from work and I basically shoved a spoonful of the pudding into his mouth the moment he walked in. I don’t think he minded though. Well, maybe it was a tease because he had to wait for it to set up. ha!
I suggest that you make the pie well in advance of serving it. You can let it chill for an hour but I think that the longer the better. Then you garnish it right before serving so the bananas don’t brown. And I think that some whipped cream is great for a garnish as well. yum!!
What pies should I make next? I’m taking suggestions!!
Banana Cream Pie
Makes a 9″ Pie
- 1 9″ deep-dish pie crust
- 3/4 Cup sugar
- 1/3 Cup flour
- 1/4 teaspoon salt
- 2 cup milk
- 3 egg yolks, beaten
- 2 Tablespoons
- 1 1/2 teaspoon vanilla extract
- 5 bananas
- Bake the pie crust according to the packaged instructions/recipe. Let completely cool.
- Slice 4 of the bananas into 1/4″ thick rounds. Set aside.
- Preheat your oven to 350 degrees.
- In a medium-sized saucepan, combine the sugar, flour, and salt. Gradually pour the milk in while stirring gently. While continuously whisking, cook over medium heat until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Mix a small quantity (about 1/3 cup) of the hot pudding mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. While continuously whisking, cook for 2 more minutes.
- Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Place the banana slices in the cooled baked pastry shell and then top with pudding mixture.
- Bake for 12 to 15 minutes. Chill for 1 hour before slicing. Garnish with the remaining banana prior to serving.
Sourced from All Recipes