Banana Dream Pie

Banana Dream Pie

Prepare a 9 - 10 inch piecrust.  (See recipe below)  

Prepare Filling:

1 cup sugar

1/2 cup flour

1/2 teaspoon salt

3 1/2 cups milk or half & half

4 eggs

3 tablespoons butter

2 teaspoons vanilla extract      

       -In a medium saucepan, combine flour, salt and sugar.  Gradually stir in milk.  Cook and stir frequently over medium heat till thickened and bubbly.  Reduce heat, and cook and stir 2 minutes more.  Remove from heat.

       -Separate egg yolks from whites; discard whites.  Beat egg yolks slightly.  Gradually whisk 1/2 cup of the hot mixture into yolks.  Return egg mixture to saucepan, bring to a gentle boil.  Cook and stir 2 minutes more

       -Remove from heat.  Stir in butter and vanilla. Allow to cool 15 - 20 minutes, stirring occasionally.

       -Whip 1 1/2 cups of cream until thick, adding 3 tablespoons sugar and vanilla extract.

       -Cut 2 - 3 perfectly ripe banans into slices and place over cooled crust and up the sides so that they completely cover crust.  Spoon in the cooled filling, smoothing the top.  Spread whipped cream over filling, being careful to cover any exposed banana.  Place a few dried banana slices in the center of the pie and sprinkle with gold sugar, if desired.  Chill at least 2 hours before serving.  Makes 8 servings.

Aunt Nell's Pie Crust:

1 1/4 cup flour

3/4 teaspoon salt

1/2 cup butter, shortening or lard (or combo of)

5 tablespoons ice water (approx.)

       -Cut in fat with fork or pastry blender until mixture resembles peas.  Sprinkle with 1/2 cup cold water.  Gently toss mixture, then push and mold together into a shaggy ball, handling as little as possible.  (Do not need or over mix - press together)

       -Press into disc shape and cover with plastic wrap.  Chill for 30 minutes.

       -Place dough on well-floured counter or wax paper or pastry pad.  Lightly flour top of dough and rolling pin and beginning in the center lightly roll dough out into a circular shape about 13 inches in diameter.  Lay your 10-inch pie plate on top of the rolled-out dough and make sure it extends 1 1/2 to 2 inches beyond the edge of the pie plate.  Flip the dough into the pie plate and press into the bottom corners and up the sides of the plate.  Press any cracks together or repair with extra pieces of dough.  Pierce the bottom and the sides of the crust at frequent intervals with a fork.

       -Turn the top edges under and press gently then crimp the edges of the dough in desired fashion.  Place the formed crust into the fridge for another 30 minutes.  Preheat oven to 375 degrees.  Bake pie crust for about 20 minutes, until golden.  Remove from oven and cool completely.  Fill with desired filling.

 Although I'm sure most o fus have forgotten baby foood

Don't you just want to put your face in it - like in Chocolat.