Sheila’s Banana Cream Pie
Banana Cream Pie is one of my favorite go to pie recipes. I love bananas, and this pie is so easy to make. If you don’t have time to make your own pie crust, you can use Pillsbury Pie Crust. I purchase several boxes at the store and keep it on hand when i am in a pinch for time. But there is nothing better than a delicious flaky homemade pie crust recipe.
I use 4 to 6 bananas for this recipe. For more delicious dessert recipes click here.
Prep time: 25 minutes (+ time to chill) Baking time: 40 minutes Yields 8 slices
Pie Crust Ingredients:
1½ c. all-purpose flour, plus extra for rolling
½ t. salt
2/3 c. vegetable shortening
3-6 T. ice-cold water
Pie Filling Ingredients:
2 c. whole milk
1 c. heavy cream
2 large eggs
¾ c. granulated sugar
¼ t. salt
¼ c. cornstarch
1 oz. package unflavored gelatin 2 T. unsalted butter
2 t. real vanilla extract
4-6 ripe bananas, sliced
Optional, to serve: Whipped cream and sliced bananas
Directions:
1. Place top oven rack in the center position and pre-heat oven to 400°F.
2. Use a stand or hand-held mixer to prepare the pie crust. Add the flour, salt, and shortening in a medium-size bowl and mix to combine.
3. Add the ice-cold water a little at a time, until the dough clumps together and can form a ball.
4. On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter deep-dish pie plate. Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.
