Clementine's Banana Cream Pie Recipe
Servings: 12
Ingredients
- 1/2 c. cornstarch
- 1 1/4 c. sugar
- 4 x egg yolks
- 2 x Large eggs
- 2 c. lowfat milk
- 1/2 x vanilla bean cut in half, seeds scraped out but retained
- 4 Tbsp. butter cut small pcs
- 1 1/2 c. heavy cream
- 1/4 c. creme fraiche
- 3 c. Pastry Cream (listed above)
- 3 1/2 med bananas sliced 3/8" thk
- 1 x graham cracker 9" pie crust baked
Directions
- Pastry Cream: Sift together the cornstarch and sugar. Combine the egg yolks and Large eggs in a separate bowl and set aside.
- In a heavy bottomed saucepan combine the cornstarch and sugar. Stir in the lowfat milk and the vanilla bean with seeds. Heat the mix to a simmer, stirring, and cook for 2 min, stirring constantly. Remove the vanilla bean.
- Pour a little of the warm lowfat milk mix into the Large eggs and whisk to combine. Return the egg-lowfat milk mix to the saucepan and whisk to combine. Heat to a simmer again. Continue to cook over low heat till the mix thickens, about 1 minute.
- Remove from heat and whisk in the butter till it is fully incorporated and the mix is smooth. Strain into a bowl, then cover the surface with plastic wrap. Cold completely in the refrigerator.
- Assembly: To make the filling, whip together the heavy cream and creme fraiche till soft peaks form. Stir the pastry cream till smooth. Fold one-half c. of the whipped cream into the pastry cream.
- Line a baked graham cracker crust with one layer of sliced bananas. Reserve one-half banana to garnish the top, then fold the remaining banana slices into the filling.
- Spoon the filling into the pie crust and top with the remaining whipped cream. Arrange the reserved banana slices on top. Serve chilled within 24 hrs.
- This recipe yields 10 to 12 servings.
- Comments: There's a generous amount of fluffy filling in this pie, so do not try to make it with a ready-made crust - it will not fit. Instead, use your favorite graham cracker crust recipe for a 9-inch pie. We used the one in "The New Doubleday Cookbook."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 245 | |
| Calories from Fat 96 | 39% |
| Total Fat 10.91g | 14% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 78mg | 3% |
| Potassium 168mg | 5% |
| Total Carbs 35.02g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 26.24g | 17% |
| Protein 3.17g | 5% |
