Patriotic banana cream pie

Created by a woman named Lucille Wallace as an ode to her patriotic mother in the late 1700s, this traditional American dessert is hard-to-resist.
The recipe calls for two crescent rolls and one can of sweetened condensed milk, but it’s up to you how much sugar or spice you want your pie to have.

This is a banana cream pie recipe. It’s super easy to make and it tastes amazing. The pie crust is made with graham crackers, which gives the dessert a little bit of a crunchy texture. Read more in detail here: banana pie recipe.

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to cook: 0 minutes
  • 20-minute total time
  • 1 pie 1x yield
  • Dessert is a category of food.
  • No-bake method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to cook: 0 minutes
  • 20-minute total time
  • 1 pie 1x yield
  • Dessert is a category of food.
  • No-bake method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to cook: 0 minutes
  • 20-minute total time
  • 1 pie 1x yield
  • Dessert is a category of food.
  • No-bake method
  • American cuisine

Ingredients

to make the pie

  • 1 graham cracker crust (pre-made) (I used Keebler)
  • 2 1/2 cups milk (whole)
  • 1 tsp vanilla bean puree
  • a quarter teaspoon of salt
  • 1 egg yolk plus 2 eggs
  • 2/3 cup sugar (distributed)
  • cornstarch (about 4–5 tablespoons)
  • 4 tblsp. melted butter
  • bananas (two)

for the garnish:

  • 1 cup of whipped cream
  • 1 tea­spoon vanilla bean paste 2 table­spoons gran­u­lated sugar
  • raspberries, 6–8 oz
  • blackberries, 3–4 oz

Instructions

  1. Combine the milk and 1/3 cup of the sugar in a medium-sized, heavy pot. Bring the milk to a boil in the pan. Boiling is not recommended.
  2. Meanwhile, whisk together the eggs and egg yolks, 1/3 cup sugar, vanilla bean paste, salt, and cornstarch in a medium mixing dish. Set aside after thoroughly mixing everything together.
  3. Slowly pour tiny portions of the heated milk mixture into the bowl of eggs while whisking vigorously to ‘tem­per’ the mixture. Pour the egg mixture into the remaining milk in the saucepan after you’ve poured at least half of the heated milk. Cook until the sauce has thickened, stirring constantly. After the mixture starts to thicken, cook for at least 1 minute.
  4. Remove the pan from the heat and toss in the butter, then sift the pastry cream to remove any lumps or cooked egg fragments.
  5. Place pastry cream in a bowl and cover with plastic wrap, making sure the plastic touches the pastry cream’s surface. This will prevent the cream from forming a’skin.’ Allow 1 1/2 hours in the fridge to chill.
  6. Make the whipped cream after the pastry cream has cooled. Whip the whipping cream and sugar together until stiff peaks form, then fold in the vanilla bean paste. Remove from the equation.
  7. Half of the cold pastry cream should be poured into the cooked and cooled pie crust. Then, on top of the pastry cream, add the sliced bananas. Half of the pastry cream should be spooned over the bananas. Smooth the top to create a mounded shape.
  8. Place black­ber­ries in the top left-hand quad­rant to create the flag’s ‘field.’ Using a pastry bag and a star tip, start placing the rasp­ber­ries in a row at the top, then alternate with a squig­gly row of sweet­ened, whipped cream. Alternate with the berries and cream until the pie is completely coated.

easy, 4th of July, patriotic, festive, party Keywords: easy, 4th of July, patriotic, festive, party

The “banana cream pudding” is a recipe that is traditionally made with bananas. The pie has been around for quite some time and it is typically served during the 4th of July.

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