March 2nd is National Banana Cream Pie Day. Banana cream pies are filled with a banana-flavored custard or pudding. They are served cold, topped with whipped cream.
Cream or custard pies have been around since the Middle Ages. The banana version is thought to have originated in America. Bananas flooded the markets in the late 19th century. Recipes of all kinds using the banana flourished. The oldest recipe for banana pie that has been found was in an American cookbook published in the late 19th century. It used sliced bananas but no cream or custard.
Banana Cream Pie
9-inch inch baked pie shell
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter
1-1/4 teaspoons vanilla extract
3 to 4 bananas
additional sliced bananas for garnish
sweetened whipped cream for garnish
Preheat oven to 350F.
In a saucepan, combine sugar, flour, and salt.
Add milk in gradually while stirring gently.
Cook over medium heat, stirring constantly, until the mixture is bubbly.
Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add the egg yolk mixture to the rest of the hot mixture.
Return to burner and cook for 2 more minutes, constantly stirring.
Remove mixture from the stove and add butter and vanilla. Stir until it has a smooth consistency.
Slice bananas into cooled baked pastry shell.
Top with pudding mixture.
Bake 12 to 15 minutes.
Chill for an hour.
Serve pie garnished more banana and whipped cream.