Banana Cream Pie | Small Batch Dessert

Banana Cream Pie has a creamy banana infused pudding which is layered with fresh bananas and topped with sweetened whipped cream and sliced almonds.

Find the printable recipe sheets here: https://www.yourhomebasedmom.com/wprm...

Banana Cream Pie
2 bananas
2 1/2 Tbsp butter, salted, divided.
1 cup half and half or whole milk
1/4 cup heavy whipping cream
6 Tbsp sugar
1/8 tsp salt
2 egg yolks
1 1/2 Tbsp cornstarch
1 tsp vanilla extract
2 Five inch baked pastry pie crust or baked graham cracker crusts
1/2 cup whipping cream
1 tsp sugar
1/2 tsp vanilla
2 Tbsp. toasted almonds, for garnish

Graham cracker crust:
2/3 cup graham cracker crumbs
2 Tbsp sugar
2 1/2 Tbsp butter, melted

Pastry Crust:
1 1/4 cup all purpose flour
1/2 cup butter, salted
pinch of salt
ice cold water, add teaspoon at a time.

Directions.
Slice 1 banana into 1/2 inch pieces and place in a small sauce pan with 1/2 Tbsp butter.
Cook over medium heat until bananas are softened, just a few minutes.
Add in 1 cup of milk into pan and bring to a boil. Boil for 30 seconds and then remove from heat. Cover and let sit for 30 minutes.
Remove bananas.
Mix together sugar, salt and egg yolks in a medium saucepan.
Mix in cornstarch.
Add banana infused milk and stir until smooth.
Cook over medium heat for 3-4 minutes or until thickened, a pudding consistency. Stir often.
Remove from heat and add in 2 Tbsp of butter and vanilla. Stir to combine
Cover pudding with plastic wrap, directly against surface of the pudding and place in refrigerator for30 minutes hour to cool.

Pie Crust:
Pastry Crust:
In a bowl combine flour, salt and butter.
Use hands or a pastry blender to combine ingredients until small pebbles form.
Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.
Do not over handle the dough. It should be soft, moist but not wet.
Wrap in plastic shape into a disc and chill for 30 minutes before rolling out.
Roll out and line 2 five inch pie tins. Flute the edges of the pie crust.
Chill pie crust for 20 minutes.
Place a piece of parchment paper onto the pie crust and fill with pie weights.
Bake at 375 degrees F for 12-13 minutes. Remove pie weights and parchment paper, prick the bottom of the pie crust and bake for another 10-12 or until pie crust is golden brown.
If you don't have pie weights, chill the pie crust for 20 minutes and then prick the bottom of the pie crust before baking. Bake for 20-22 minutes or until golden brown.

Graham Cracker Crust:
Combine crumbs, sugar and butter and mix to combine. Should resemble wet sand.
Press half of mixture into two 5 inch pie tins.
Bake at 350 degrees F for 7-8 minutes or until golden brown around the edges.
Cool pie crust and then add filling
Whip whipping cream with sugar and vanilla.
Add half of pudding mixture to bottom of the two pie crusts.(dividing evenly)
Top each pie with half of a sliced banana (sliced 1/4 inch thick)
Top with remaining pudding
Add whipped cream to top of each pie and sprinkle with some toasted almonds.
Chill until ready to serve.




Leigh Anne Wilkes
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at www.yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking