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Banana Custard Pie

Tim Dineen

  • 8 oz. cream cheese
  • 1/3 C powdered sugar
  • 1/2 tsp vanilla
  • 4 egg yolks
  • 1/2 C water
  • 1/2 cut sugar
  • 1 tbsp unflavored gelatin
  • 1/4 tsp salt
  • 1 very large, ripe banana
  • 4 egg whites
  • 1/2 C sugar
  • 1 C heavy cream
  • 1 tsp vanilla
  • Whipped cream, as needed
  • Banana slices, cocoa (for garnish)

Combine cream cheese with 1/3 cup sugar and vanilla. Whip until well blended and light. Spread on top of graham cracker crust. Reserve.

Combine yolks, water, 1/2 cup sugar, gelatin, and salt in shallow, non-reactive bowl. Whip constantly over simmering water until thick and lemon colored. Remove from heat. Puree banana. Add. Cool. Reserve.

Whip egg whites with 1/2 cup sugar to soft peak stage. Add large spoonful to banana-yolks mixture to temper. Mix well. Fold in remaining whites. Reserve.

Whip cream with vanilla. Add to reserved banana mixture. Pour into prepared graham cracker crust. Smooth top. Chill 2 to 3 hours. Remove from pan. With pastry tube, pipe whipped cream in decorative pattern on top of pie. Dust with cocoa. Garnish with whipped cream and banana slices.

Graham Cracker Crust:

  • 4 oz. graham cracker crumbs
  • 4 oz. melted butter
  • 1/2 C powdered sugar
  • 1/4 tsp salt

Mix butter with crumbs, sugar, and salt. Spoon into 10 inch springform pan. Pat down to cover bottom. Bake at 300 for 10 minutes.

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