We just celebrated Father’s Day last weekend, and there was definitely a pie discussion. What kind of pie? How many? Favorite pie? It seems like pie often tops the list for the farmers around here… Does that special Grandpa or Dad have a favorite dessert? Surely, he does. Today, I am posting one of my husband’s top three favorite desserts. This time, the pie came out just right. The crust did not burn, and the cream filling was not too soupy this time. The key with this cream filling is to cook it long enough so it thickens, but not too much that it will scorch – and continually stirring.
When I ask my husband, “What is your favorite dessert?” His response does not change, “Banana Cream Pie, Coconut Cream Pie, and German Chocolate Cake.” It is a three way tie for first place! Those have always been his faves.
Years ago, when we were dating, I knew nothing about pie making. It was a clueless arena for me. I had a desire to make pies, but I had no idea how or where to begin? I give my mother-in-law, Denise, a lot of credit for her gracious and patient efforts to teach me along the way. From her, I learned about fluting the edges and pricking the crust with a fork. The next steps were making a two crust pie or lattice and, “Don’t forget the egg wash, then sprinkle with sugar!”
As it turns out, I have many fond memories of pie making. Some that have turned our to be a total flop – like that pumpkin pie…or two. The crust burned, and when it was removed from oven and placed on the hot stove top the glass shattered in just a few minutes (it was fall and a pumpkin pie sounded so cozy); it truly did ruin our homework that Sunday night on the kitchen table; lesson learned.
After burning the crust on the outside enough times, I began to spend time cutting out aluminum foil strips to wrap around the pie to prevent burning. A great idea in theory, but difficult to keep in place while transferring 😉 Later, I found a pie crust pan with a hole on top, a super invention to keep from the crust from burning – and no need for foil. I use it all the time. Homemade pie crusts aren’t as hard as they seem, and they taste so good. On the other hand, a frozen pie crust is super simple when running out of time!
As you can see, pie making is still a work in progress for me. This pie recipe is long-time favorite of ours. I hope you enjoy it, too. I’d love to hear about your favorite pie, or one you enjoy making the most!
- 4-5 bananas
- 1 9" homemade pie crust or frozen pie crust
- ¾ c. sugar
- ⅓ c. flour
- ¼ t. salt
- 2 c. milk
- 3 slightly beaten egg yolks
- 2 T. butter
- 1 t. vanilla extract
- Top with:
- 2 c. Whipped Cream or Cool Whip
- garnish with: slivered almonds, bananas, Hershey's syrup
- Bake pie shell according to directions. Let cool.
- Slice approximately 4-5 bananas and place in pie shell. Layer in a circular form, starting with the outside and working into the inside.
- In heavy bottomed saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir for 2 min. Remove from heat.
- Stir in a small amount of mixture into egg yolks; immediately return to hot mixture; cook approx. 2 minutes or until thickened, stirring constantly (be careful of scorching). Remove from heat. Add butter and vanilla. Pour filling on top of bananas in pie shell.
- Refrigerate for 3-4 hours until thick and firm. Then add whipped cream or Cool Whip. Keep refrigerated until ready to eat.
I think your pie looks very pretty!
My favorite pie to both make and eat is Black Raspberry Pie. (It’s probably my favorite to make not only because it’s so easy, but because I know I will get to eat it!) But I learned a lesson from this pie, too. I first made it probably 15 years ago. I would collect wild black raspberries along a trail near my house, usually enough over several pickings to make a few pies at least. But one year when I was pregnant, the air was hot and I was really hot so I decided to just wear shorts and a t-shirt rather than cover myself in long pants and a long-sleeved shirt. Big mistake. Over the next 24 hours, I started developing this itchy, bumpy rash that continued to spread. It was unbearable! I thought I had come into contact with poison ivy, so I used Zanfel wash to scrub it out. But it didn’t work, so I went to the doctor a few days later, who told me it wasn’t poison ivy, but instead chigger bites — the worst case he had ever seen! They were making railroad tracks all over my legs and were working their way up to my thighs, not to mention causing the most awful itching and pain I had ever experienced. The doctor prescribed an insecticidal cream that I had to apply over my entire body, plus a steroid pack. After that incident, my husband — realizing in his infinite wisdom that I would eventually forget this lesson — planted a small patch of black raspberries in our yard, and I never went picking in the wild again! Unfortunately, we have since moved so I no longer have that patch, but just last week I went picking black raspberries at a local berry patch. So this summer, we will be enjoying black raspberry pie once again!
All that to say, pie has a way of teaching us life’s lessons — very sweet ones!
Hi Mindy! Thanks for reading and sharing your story, too! Black Raspberry Pie is another favorite of ours, too. Those fresh fruit pies are the best, especially when they are hand-picked! And I couldn’t agree more, there are so many sweet life lessons we can learn from pie 🙂 So often, I find the greatest lessons stem from the kitchen table.
I tried your recipe for a get together on the 4th and it was a hit! Delicious! ☺️
Thanks so much, Nikki! I’m glad this recipe turned out well for you. Thanks for reading and for your feedback 🙂
I cook my cream pie fillings in the microwave – no fear of scorching!
What?! Tell us more? Detail about microwaving, please!