Ok, maybe not so much “Queen” – that would probably be Dorie, huh? Ok how about Princess?? Lady-In-Waiting? Court Jester?……..No? Ok fine. Just forget it, then….
The day has finally come, my friends. The day when I, myself, lil ‘ol me gets to choose the recipe for Tuesdays with Dorie. When I got the email reminding me my turn was coming up, you would’ve thought I’d won a Tony award or something- I was so excited! In fact, there may have been some girlish squealing involved….maybe. It didn’t take long for me to decide – I flipped through the book two or three times, called everybody I could think of, and finally chose the Banana Cream Pie – nothing fancy, new-fangled or trendy. Just classic, good old fashioned pie. I love pie. Probably more than I love most desserts. It’s simple. It’s homey. It’s classic. Kinda like me, I guess. Funnily enough, my good ‘ol hubby doesn’t really like pie! HA!
Believe it or not, this was my first ever banana cream pie – actually, my first cream pie, too! I love this recipe because it’s the way my great-grandmother made her cream pies- by slowly stirring the pastry cream over the stove top to get a rich, velvety pie filling. And I loved that little dash of cinnamon and nutmeg; it really gave it something special! And the sour cream in the topping…WOW. I think the topping may have been my favorite part!
I think the most important part about this pie is the crust. In my opinion, a pie is only as good as its crust and by-gosh, by-golly this crust recipe is as good as it gets! It’s simple and takes maybe 10 minutes to make. And it’s sooooo worth it, believe me! So don’t flake out on the crust (I’m so punny)- trust me, you want it with this pie!
To give this pie the ultimate taste test, I decided to make it for my parents last week. Everybody loved it. Loved the filling, loved the crust – it was a hit and I was very satisfied! Even hubby, who doesn’t really like pie loved it – yippee! I hope all the other TWD bakers had as much success with this recipe as I did.
This is where I would normally say, “If you would like the recipe, head over to so-and-so’s blog, yadda yadda…” , but today I get to post the recipe to share with everybody! So, ahem, if you would like the recipe for this delicious, awe-inspiring pie, just SCROLL DOWN, BABY!! 
Banana Cream Pie
-Dorie Greenspan (AKA: The Queen)
For the Custard
2 cups whole milk
6 large egg yolks
1/2 cup (packed) light brown sugar, pressed through a sieve
1/3 cup cornstarch, sifted
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons cold, unsalted butter, cut into bits
3 ripe but firm bananas
1 9-inch single crust made with Good for Almost Everything Pie Dough, fully baked and cooled
For the Topping
1 cup cold heavy cream
2 tablespoons confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons sour cream
To Make the Custard: bring milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about 1/4 of the hot milk- this will temper, or warm the yolks so they won’t curdle- then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get into the edges of the pan), bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes before removing from heat.
Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly (as I always do) put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until the custard is thoroughly chilled, about 20 minutes. (If it’s more convenient, you can refrigerate the custard, tighly covered, for up to 3 days.)
When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into 1/4-inch-thick slices.
Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the piecrust- it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of pastry cream and the remaining bananas, then smooth the rest of the pastry cream over the last layer of bananas.
To Make the Topping: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners’ sugar and vanilla and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and fold in the sour cream.
To Finish: Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate until needed.
Good for Almost Everything Pie Dough
- makes enough for a 9-inch single crust -
1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water
Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing—what you’re aiming for is to have pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, add 3 tablespoons of the water—add a little water and pulse once; add some more water and pulse again; and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water, or even a few drops more, to get a dough that will stick together when pinched. If you’ve got big pieces of butter, that’s fine. The dough is ready and should be scraped out of the work bowl and on to a smooth work surface.
Shape the dough into a disk and wrap it. Refrigerate the dough at least 1 hour before rolling. (If the ingredients were very cold and you worked very quickly, you might be able to roll the dough immediately—you’ll know: the dough will be as cold as if it had just come out of the fridge.) The dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month.
Have a buttered 9-inch pie plate at hand. You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you’re working on the counter, turn the dough over frequently and keep the counter floured. If you’ve got time, slide the rolled out dough in the fridge for about 20 minutes to rest up and firm up.
To Fully Bake a Single Crust: Preheat the oven to 400°F. Butter the shiny side of a piece of aluminum foil (or use nonstick foil), fit the foil, buttered side down, tightly against the crust and fill with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil and weights and, if the crust has puffed, press it down with the side of a spoon (or lightly prick the crust). Return the pie to the oven and bake for about 10 minutes more, or until the crust is golden brown. Transfer the pie plate to a rack and cool to room temperature before filling.
I’d like to thank all of the TWD bakers for baking with me this week – and Dorie, for being so friggin’ amazing! I hope everybody enjoyed the pie!
Happy Baking,
Amy
RSS
Amy – great choice. I’m not a big banana cream pie person (not really fond of bananas actually) but I really liked this pie. Really liked it. As in, will make it again … and again. Thanks for choosing a good one!
Comment by kara — April 6, 2009 @ 9:09 PM
Great choice–I was so excited to make this one! I started it tonight and so far so good. Yours looks fabulous! Enjoy being prinecss for the day
Comment by Rachel — April 6, 2009 @ 9:27 PM
Great choice Amy! I had to overcome some fears with this recipe and it was a lot of fun! Your pie looks phenomenal. Glad you enjoyed it
Comment by Tracey — April 6, 2009 @ 9:29 PM
I’m sure that many TWDers out there are thanking you for the wonderful choice! pity I had to sit this out.. but I’ll guess I would have to catch up with this someday cause it looks so lovely… made my the queen especially! *smilez*
Comment by Sihan — April 6, 2009 @ 9:30 PM
Amy, the best part of this week’s choice is how excited you are about choosing. I love your post. What a bonus that the pie was a big hit. I liked it better than expected, and my in-laws loved it. Thanks for your good pick!
Nancy
Comment by Nancy/n.o.e — April 6, 2009 @ 9:30 PM
Wheeeee!! Finally your turn, BFF! Great choice, too, btw – I loved the pie… and your pics!
Comment by Hornedfroggy of My Baking Heart — April 6, 2009 @ 9:50 PM
Thanks so much for picking this recipe Amy! I loved it! Your pie looks wonderful!
Comment by Marie — April 6, 2009 @ 11:17 PM
Ciao Amy ! Thank you for choosing this lovely recipe ! It was my first banana cream pie ever !!
Comment by natalia — April 6, 2009 @ 11:53 PM
Thanks for choosing this pie! I thought it was a wonderful choice! Yours look totally delish!
Comment by Amanda Formaro — April 7, 2009 @ 3:47 AM
This pie is fabulous. Thanks for such a wonderful pick.
Comment by chocolatechic — April 7, 2009 @ 4:21 AM
Amy, great choice!!! And great job, too – your photos are wonderful!
Comment by jayne — April 7, 2009 @ 4:27 AM
Amy, this pie was one heck of a fantastic selection! I love the topping as well – who knew a lil’ sour cream could make such a difference.
Comment by Linda — April 7, 2009 @ 5:13 AM
Great pick this week, Amy! Your pie looks delicious!
Comment by Jamie — April 7, 2009 @ 5:16 AM
Great pick Amy! I struggled with the crust but when all was said and done, the pie tasted awesome! Your pie looks so yummy!
Comment by Kimberly — April 7, 2009 @ 5:30 AM
Great post, and wonderful pictures! I wish I’d made the crust for this–I love pie crust. But the filling was a huge hit with my girls, which is wonderful. Thanks for a great pick!
Comment by Di — April 7, 2009 @ 5:31 AM
Great pick this week!
Comment by Sarah — April 7, 2009 @ 5:36 AM
I love that you loved the pie so much and that you shared it with your family. Your enthusiasm jumps off the screen!
Comment by dorie — April 7, 2009 @ 5:55 AM
Thank you, thank you, thank you for this AWESOME choice! I absolutely LOVED it and I forsee myself making this many times in the future! Yours looks fantastic!
Comment by Teanna — April 7, 2009 @ 6:26 AM
This was a great pie! Thanks for choosing it, and I’m impressed that you chose a pie you’ve never made before. I like trying new things too. Great pick!
Comment by Shari — April 7, 2009 @ 6:44 AM
So good! I think you are Queen for the day!
Comment by Spike — April 7, 2009 @ 6:57 AM
Thanks for selecting such a delicious pie! And you’ve inspired me to make this crust sometime soon. Great choice!
Comment by Amy — April 7, 2009 @ 6:58 AM
Fantastic pick Amy! I’ve never had banana cream pie before and i loved this! I probably would never have made this on my own and look what i would have missed out on!
Comment by Farah — April 7, 2009 @ 7:07 AM
Thanks for picking such a classic recipe! This is a great "good to know" pie that I needed to try.
Comment by B — April 7, 2009 @ 7:11 AM
What a great pick. It looks like it turned out fabulously! Your pictures are wonderful. This recipe appeals to me but I haven’t made it yet. Not because I don’t want to but because I have had a cray week. I am excited to make it soon though!
Comment by Karen — April 7, 2009 @ 7:32 AM
Merci beaucoup Amy pour le choix de cette recette. C’était un vrai régal! Cette tarte a été très très appréciée
Comment by isabelle — April 7, 2009 @ 8:06 AM
Wonderful pick. Delicious pie for sure.
Comment by Leanne — April 7, 2009 @ 8:14 AM
Congratulations on a turn well spent. Your pie looks wonderful.
Comment by rainbowbrown — April 7, 2009 @ 8:16 AM
Yay! Great pick – and I felt the same way when I got the email for my choice!
Comment by Megan — April 7, 2009 @ 8:40 AM
Thanks for choosing this lovely recipe. I have had so much fun reading on everyone’s interpretation of it.
Comment by Eliana — April 7, 2009 @ 8:58 AM
I’m glad you included the recipe for this…this is my husband’s favorite kind of pie! I’ve made it for him before…looking forward to trying this recipe out! : )
Comment by Laura — April 7, 2009 @ 9:04 AM
Great pick, Amy, everyone here just loved it! Your inside shots of your pie look so great…I could not get anything to turn out in the photos, but yours are wonderful!
Comment by Kayte — April 7, 2009 @ 9:10 AM
You are the bomb! Thank you sooooo much for picking this recipe. It satisfied my sweet tooth for the weekend and it is one of my fave desserts in the whole wide world! btw, love, love LOVE your blog! You’re linked on mine now! We are official blog buds!
Comment by Sugar B — April 7, 2009 @ 9:19 AM
Your pie looks so delicious! What a great pick
I thought the sour cream in the topping was awesome too.
Comment by kim — April 7, 2009 @ 9:20 AM
Great pick, Amy! We loved it.
Comment by H2OHeather — April 7, 2009 @ 9:21 AM
This was my first banana cream pie too. I thought it was great and easy to make. Looking at your pie makes me wish I hadn’t shared mine with others because I want another piece now. I agree that the sour cream in the topping was excellent.
Comment by Carol Peterman — April 7, 2009 @ 9:57 AM
THANK YOU for choosing this! I almost didn’t make it, and now it’s become a top 10 recipe for me! I loved it!!!
Comment by Lady Baker — April 7, 2009 @ 10:19 AM
Your Highness, it looks like everyone did! Everyone except me, who got all diet-y and SERIOUSLY missed out. Great choice! I need to rewind.
Audrey
Comment by audrey — April 7, 2009 @ 10:20 AM
Yea so I flaked out on making the crust because I ran out of time. Yours looks great! Thanks for picking this pie!
Comment by Carla — April 7, 2009 @ 10:28 AM
Your pie is beautiful! I’m so glad you all loved it! Thanks for a great pick this week!
Comment by Holly — April 7, 2009 @ 10:42 AM
I just loved your choice this week (and so did my friends!). Your pie looks great!
Comment by Erin — April 7, 2009 @ 10:54 AM
Great Pick Amy! We loved this pie. So glad you loved it, too. It would be a bummer to be disappointed with your own pick
Comment by Sara — April 7, 2009 @ 11:00 AM
Great choice! I never would have made this otherwise, so thanks for a fun pick.
Comment by Elizabeth - Cake or Death? — April 7, 2009 @ 11:18 AM
Well your looks just like a pie should – a banana cream pie. Looks perfect! Thanks for choosing such a great recipe. I struggled with the pastry cream, but learned a lot – that’s the important part! Nicely-made pie!
Comment by mike — April 7, 2009 @ 11:56 AM
Love that last photo. Loved this pie. Can’t wait to make it again–SOON!
Your post is too funny.
GReat pick. Thanks.
Comment by Katrina — April 7, 2009 @ 12:11 PM
Great pick! Yours looks delicious!
Comment by Jodie — April 7, 2009 @ 12:26 PM
I not only get to say it looks great -it WAS great! Glad we got to be the official tasters. YUM!
Comment by (Queen)Mother — April 7, 2009 @ 12:40 PM
Thanks for a great recipe choice, Amy. I’ve never made a cream pie before, either. Let alone a banana cream pie. I will definitely be making it again. It was wonderful!
Oh, and CONGRATS to you and your blog turning 1!!
Comment by pamela — April 7, 2009 @ 1:22 PM
Awesome pick, Amy! So very tasty. Even though I had shrinking crust – it was wonderful.
Congratulations on your blogoversary.
Comment by Natashya — April 7, 2009 @ 1:43 PM
Thank you Amy for a challenging (for me) recipe choice! You have a really beautiful blog!
Comment by Lori Ann — April 7, 2009 @ 3:30 PM
Great pie Amy and happy first blogoversary! Thanks for hosting this week.
Comment by Cakelaw — April 7, 2009 @ 3:41 PM
Your pie is gorgeous. I especially love that fork picture.
Thank you for selecting this recipe. It was wonderful!
Comment by Wendy — April 7, 2009 @ 4:10 PM
I can’t believe your hubby doesn’t like pie!! I’m glad everyone enjoyed this though. Great selection!
Comment by Melissa — April 7, 2009 @ 5:31 PM
Thank you for choosing this delicious recipe! I had been wanting to make it for a while… Your pie looks really good and I love your pics!
Comment by Ivette — April 7, 2009 @ 6:51 PM
Beautiful photos, I was wondering how to get this beige food to look good and you did! Great pick, enjoy your reign.
Comment by Margot — April 7, 2009 @ 9:04 PM
Great photos, especially that last one. I guess I won’t blame you for my lack of fruit love!
Comment by Lillian — April 8, 2009 @ 4:34 AM
I love the closeup of the pie on the fork. That says it all! Great recipe pick. It was fun.
Comment by Carolina — April 8, 2009 @ 7:51 AM
Great pick, Princess Amy! We so enjoyed this pie. It is not a recipe that I would have picked, which made it all the more enjoyable. I love your post, and your pictures are gorgeous – I think your pie looks perfect!
Comment by Cathy — April 8, 2009 @ 1:47 PM
This was a fun pick! It was my first banana cream pie, and I love trying new things. Your photos are so lovely!
Comment by Karen — April 8, 2009 @ 3:27 PM
Mmm, good pick! I really enjoyed it and I"m glad you and your family did too.
Comment by Jacque — April 8, 2009 @ 9:34 PM
Loved this pie. It was so different than my usual banana cream. And the layering was great. Thanks for this choice. It was a good one. And you pie looks lovely.
Comment by Margaret — April 9, 2009 @ 8:21 AM
Amy, you are just the cutest thing! I don’t just LOVE your blog for the amazing food. I LOVE it because of your commentary. You are SO MUCH FUN!
This recipe is calling out to me to make ASAP!!! It looks heavenly!
Love and miss you girl! Hope to see you soon!
Comment by amy — April 9, 2009 @ 12:14 PM
Hooray! This pie was really fun to make. And so close to your one-year anniversary. Very cool.
Comment by Rebecca — April 9, 2009 @ 8:08 PM
great pick, amy!! loved it.
yours looks delicious!
Comment by carmen — April 10, 2009 @ 8:54 AM
fab.
Nom nom.
Comment by Alli Worthington ( @alliworthington ) — April 10, 2009 @ 5:07 PM
Great pick! I am bummed I missed out on it.
Comment by Stephanie — April 10, 2009 @ 6:30 PM
Great pick Amy! I discovered I need to practice my pie making skills, but I’m up for the challenge. Your pics are amazing! My mouth is watering, but the pie is gone.
Comment by Annette — April 12, 2009 @ 9:02 AM
thanks for picking this recipe! it was fun
Comment by Jaime — April 12, 2009 @ 5:44 PM
Thanks for the selection! It was tasty and I spread my ‘baking wings’!
Comment by April — April 13, 2009 @ 9:16 AM
a great choice (fun to be queen, right?) and my first banana ceam pie ever! thanks!
Comment by steph (whisk/spoon) — April 15, 2009 @ 7:02 AM