Banana Cream Pie is probably my favorite pie of all time. Not the cloyingly sweet, straight from the big tub of fake pudding, with little pathetic slices of banana you get at an all night diner… But rather a big ol’ slice of pie from scratch stuffed to the gills with banana and fresh whip… ooooh, dawgie! Today I’m sharing one of my babies… Loaded Banana Cream Pie.
The reason Thomas (above) finds this pie so special is because Thomas loves food, Thomas thinks he is starving and Thomas eats everything. Sophie’s lucky to get her head in the bowl half the time! I find myself saying things to these cats my mom used to say to us kids, “You can’t possibly be hungry, I just fed you,” “Let your sister have some!” or “You’re not hungry, you’re just bored.” Little Tilla (below), on the other hand, loves mommy’s pie because of the walnut crust, the rum cinnamon nutmeg filling and the bourbon whipped cream. Such a sophisticated palate, our little Sophie! 😉
The first thing you’re going to do is make your pie crust. Here is a painfully hideous, poorly produced little video I did to describe how I make my walnut crust using my cuisinart and how I roll it out.
Once the pie crust is rolled out, I freeze it for at least an hour (usually overnight) and then par bake it for about 40-50 minutes. I usually make my pastry cream and ganache the day before. To assemble, I put a schmear of chocolate ganache on the bottom. Susina, a bakery where I used to work did this. Not only is it super delicious but it seals the bottom crust so it doesn’t get soggy after adding the pastry cream.
Then I do a thin layer of bananas right on top of that ganache.
Then a layer of pastry cream on top of the bananas until they’re just barely covered.
Another layer of sliced bananas. Then cream. Rinse. Repeat. Until you reach the very top! NINE BANANAS WORTH PEOPLE! Granted, I have a pretty thick pie plate so maybe seven bananas for the non-insane. *Megan in Bridesmaids* “I took nine…
Then you whip your heavy whipping cream, add a little powdered sugar and some bourbon. Spread that onto your mound of banana pastry cream, top with chocolate shavings and BOOM… MandiCrocker’s Loaded Banana Cream Pie. Try it out!! You can do it and you won’t even be a little sorry! 🙂
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Oh, look… one more just for me. 🙂
- 1 c. toasted walnuts
- 1 1/2 c. flour
- 1 tsp salt
- 1 tsp cinnamon
- 2 tsp sugar
- 1 c. cold butter, cut in chunks
- 1/2 c. milk
- more flour for dusting
- 1 Egg yolk
- A few tablespoons of buttermilk or water
- 3 c. milk
- 1 tsp vanilla
- 9 egg yolks
- 3/4 c. sugar
- 1/2 c. cornstarch
- 1/2 tsp. salt
- 5 T. butter
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 T. dark rum
- 9 ripe bananas, sliced
- 1/4 c. heavy cream
- 1/2 c. bittersweet chips
- 2 c. heavy cream
- 3-4 T. powdered sugar (to taste)
- 2 T. bourbon
- chocolate shavings (to decorate, optional)
- Preheat oven to 425
- Pulse walnuts in a cuisinart until finely ground. Add dry ingredients and pulse to mix.
- Dump in cold butter and pulse 2-3 times just until the butter is covered by the flour.
- With the cuisinart on, pour in your milk. Pulse until just blended and the butter is the size of peas.
- Roll out pie crust and freeze for one hour.
- Brush the crimped edges of cold pie crust with egg wash. Place parchment and pie weights inside.
- Bake at 425 for 20 minutes. Lower temp to 350 for another 20-25 minutes. (The crust should caramelize a bit and be a light golden brown).
- When the pie crust has cooled completely, remove the parchement and pie weights.
- Scald the heavy cream in a large saucepan.
- In a separate bowl whisk together the sugar, egg yolks, cornstarch and salt.
- When the cream has scalded, turn off the heat. Take out about a 1/4 cup of the cream and whisk very quickly into the egg yolk mixture. Do it again.
- Once the egg yolk mixture is a bit runny and warm, add the entire bowl to the cream on the stove.
- Turn the heat back on and cook on medium heat until thickened, whisking the entire time. Remove from heat. Add rum, vanilla, salt and butter. Stir until everything has melted in.
- Set aside to cool to room temperature.
- Scald the heavy cream and add the chips.
- Let rest for five minutes, whisk together and let cool to room temperature.
- With the mixer on high, whip the cold heavy cream until thickened. Add the powdered sugar and bourbon (to taste) and whip until spreadable consistency.
- Smear ganache onto the bottom of the pie crust. Layer with a row of sliced bananas. Cover with pastry cream. Repeat steps until full.
- Spread on your whipped cream over the pie. Cover with chocolate shavings.
- Refrigerate for at least an hour. Even better the next day!