Thursday, February 12, 2015

Lizzie's Banana Cream Pie

This week, my daughters had a talent show at church and they both decided they were going to do art and bake! :))) Miss Lizzie (age 5) made a terrific Banana Cream Pie from scratch! I was so proud of her!

First, she measured all the ingredients for the vanilla custard, following the recipe we chose. Then, she set up a chair for herself in front of the stove and started whisking it all together in the pot! It melted my heart, watching her whisk that custard away... She whisked, and whisked, and whisked... Until it all thickened and bubbled! She was super excited!

Once, she added the tempered eggs, the custard was all ready for butter and vanilla! It looked like this:  

We covered it with plastic wrap and put it in the fridge for a while. Once cooled, it went in the pie dish lined with crackers: one layer of custard, sliced bananas, the rest of the custard. We covered it with plastic wrap again and left in the fridge overnight. Lizzie came up with the design herself and decorated it just before we had to leave for the talent show. It turned out gorgeous!

Lizzie's Banana Cream Pie
1 cup granulated sugar
1/4 cup cornstarch
1/2 tsp salt
2 1/2 cups whole or 2% milk
2 eggs, lightly beaten
3 tbsp. butter
1 1/2 tsp vanilla extract
Graham cracker crust (or other crackers of your choice to line pie dish with; Nilla wafers work too)
1 cup heavy whipping cream, whipped
strawberries for garnish (optional)
In a large saucepan, combine sugar, cornstarch, salt, and milk and whisk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat. Gently stir in butter and vanilla extract. Press plastic wrap onto surface of custard. Refrigerate, covered, 30 minutes.
Spread half of the vanilla custard into Graham cracker crust or pie dish lines with crackers. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream or decorate to your liking. Refrigerate 6 hours or overnight.                
As you can see, my daughter decided to decorate this pie with whipped cream rosettes and halved strawberries and it looked beautiful. I've always liked the combination of bananas and strawberries. She was happy with it too! And we were all super proud of her! Everybody at the talent show loved her Banana Cream Pie! It was all gone! :)

Recipe adapted from:

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