Ok, after a long hiatus, I am back from my extended Thanksgiving break. I didn’t actually go anywhere… I’ve just been distracted. But to make up for my time away and in honour of the great Canadian Thanksgiving that all my fellow Canadians celebrated, I am posting a scrumptious pie recipe. No, it is not the typical apple or pumpkin pie that you may expect with the cool Fall weather. It is much more sunny and refreshing than that.
Yes folks, it’s Banana Cream Pie.
Last year my lovely and very talented boyfriend’s mum passed on the recipe to me and it was a hit. So as one may expect, I decided to travel down the same path this year and make it once again. No one complained, trust me!
I won’t tell you that it’s healthy or low fat or low in sugar. It’s none of that, but who the heck wants to limit themselves for a Thanksgiving meal? No-siree-bob, not this girl! BRING ON THE PIE!
Just remember what I told you before, ok? And if you’ve forgotten, let me reiterate. The 80/20 rule helps you to eat healthy 80% of the time, watching that you make nutritious choices to fuel your body daily. 20% of the time, allow yourself to indulge a little. Banana Cream Pie is part of that 20%, so eat up!
I also need to note that this recipe comes from the famous Amanda Yoder in Sarasota. I did switch up the pie crust though with some graham cracker crumbs rather than the traditional pie shell. Whatever you choose, it is sure to be a good one!
Banana Cream Pie Recipe
Pie Crust Ingredients
2 cups graham cracker crumbs
½ cup melted butter
1/3 cup coconut sugar
Pie Filling Ingredients
1 cup cold milk
½ cup arrowroot flour
½ teaspoon salt
1 teaspoon vanilla
3 egg yolks
3 cups milk
3 tablespoons butter
2/3 cups coconut sugar
2 cups whipped topping (just before serving)
First you need to make the pie crust. Combine all pie crust ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. Set crust aside to cool.
Place 1 cup milk, arrowroot flour, salt, vanilla and egg yolks in a small bowl and mix with wire whisk until smooth.
In a separate saucepan, pour 3 cups of milk. Add butter and sugar and heat until scalding, stirring constantly with whisk. Continuing to stir, slowly adding arrowrootflour mixture to hot milk.
Reduce heat to medium low and cook until thickened. Remove from heat and chill. (Be patient because this step may take some time.)
Slice 1½ bananas into in the bottom of a pre-baked pie shell, fill with chilled pudding. Slice another 1½ bananas over pudding. Repeat! Chill in fridge for an hour or more. Right before serving, cover the 2nd layer of pudding with whipped topping and top with 1 more sliced banana. Serves 8-10.
What did you have for Thanksgiving dessert this year? Or if you’ve yet to celebrate, what’s the plan?