Before my parents got married, my dad worked as a chef here in California, in Arizona and in Puerto Rico. But once my parents settled down and started our family, my dad changed careers in order to avoid the long hours and be able to spend time with us. So obviously, growing up, I was surrounded by good food all the time (if you've read my "About Me" page, you'll also know that my grandma was quite the cook as well). My grandpa though, my dad's father, was probably one of his biggest fans as my grandpa used to brag to all his friends about how well his son could cook. He would say something like, "you haven't had eggs until you've had the eggs my son can make." So, now can you see why I'm so intimidated by my dad when it comes to making food for him?
Anyway, making this for the first time wasn't too bad. It came out sweeter than I had intended (I've adjusted the recipe accordingly) and my crust wasn't exactly the definition of crumbly goodness but that's what I love about baking! Figuring out the ingredients and what amounts and whatnot because once you find the perfect combination, you get that awesome blow-your-own-mind-and-tastebuds feeling. Or is that just me?
P.S. August 27th is Banana Lovers Day!
For the crust:
-1 1/2 cups graham crackers, crushed
-1/3 cup unsalted butter, melted
For the filling:
-1/2 cup sugar
-1/3 cup flour
-1/4 tsp salt
-2 cups milk
-3 egg yolks, beaten
-2 tbsp unsalted butter
-1 tsp vanilla extract
-2 to 4 bananas (depending on the size of your pie and how much you want), sliced
For the whipped cream:
-1 1/2 cup heavy cream
-1/4 cup powder sugar, or to taste, sifted
1. Combine all the ingredients in the crust and until all the crumbs are coated and start clumping together.
2. Turn out into your pie tin and use your hands to push the crust down and up the sides. Set aside.
3. Preheat your oven to 350 degrees Fahrenheit. In a saucepan, combine the sugar, flour, salt and milk and heat until a gentle boil. Remove from heat and allow to cool slightly.
4. While whisking, add half the yolks and mix until combined, then add the remaining. Put the saucepan back on the heat and cook for an additional 2 minutes, while constantly stirring. Remove from the heat and add the butter and vanilla and stir until smooth. Set aside to allow to cool.
5. Line the crust with the sliced bananas and then pour the pudding mixture over the top. Bake for 12 to 15 minutes then allow to cool before chilling in the fridge for at least 1 hour.
6. Whisk the heavy cream until soft peaks form. Then slowly add in the powdered sugar. Top the pie with the whipped cream.
7. Consume and enjoy!