Friday, January 24, 2014

Mile High BANANA CREAM PIE With Pretzel Crust - 52 Cakes and Pies for Home

I LOVE Custard pies in general and Banana Cream in specific.  This recipe combines everything I especially love... Creamy thick pudding consistency, LOTS of bananas ( this pie holds FIVE), A dramatic look (big DOMED).  Add the Pretzel crunchy salty Crust to the sweet Whipped Cream topping and it just may be the BEST PIE EVER!!!

I am as much of a purist as the next guy, but do give the PRETZEL CRUST a try for this pie.  I did an entire separate post (click the photo to the right or the BLUE LETTERS to see the details on how to make this crust.  It is only three ingredients, but adds many extra layers of flavor and texture to your pie.  That combination of salty and sweet just can not be beat!

Of course, the domed look or Mile High aspect of the pie makes for a dramatic look on any buffet or PotLuck.  Just be sure to keep this in the fridge until time to serve, be sure to chill for 8 hours (overnight) before adding the topping.  Sure it takes a little time and effort, but so much worth it.

After all...

It is my favorite pie!

OK... Here's what I did...

Mile High
BANANA CREAM PIE With Pretzel Crust

  • 1 Pretzel Pie Crust
  • 3/4 Cup Sugar
  • 1/3 Cup Cornstarch
  • A BIG Pinch of Salt
  • 8 Large Egg YOLKS ONLY, slightly beaten
  • 3 Cups Half and Half
  • 3/4 Cup Evaporated Milk
  • 1 Vanilla Bean Split lengthwise, Seeds Scraped out
  • 3 TBS Butter
  • 1 TBS Banana Liquor, I used Banana Rum (optional)
  • 5 Medium Bananas, Sliced
  • For the Whipped Cream Topping
  • 1-1/2 Cup Whipping (Heavy) Cream
  • 4 TBS Confectioner's Sugar
  • 1 tsp Vanilla
  • 1/2 TBS White (clear) Corn Syrup
  • 1/4 Cup Crushed Pretzels
Cooking Directions
  1. Whisk sugar, cornstarch, and salt in medium saucepan. Add yolks, then immediately but gradually whisk in milk and evaporated milk. Drop in vanilla bean. Cook over medium heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8 to 10 minutes.
  2. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Remove pan from heat; whisk in butter and Liquor.
  3. Remove vanilla bean, scrape out seeds, and whisk them back into filling.
  4. Pour filling into shallow pan (another pie pan works well). Put plastic wrap directly over filling surface to prevent skin from forming; cool until warm, about 30 minutes.
  5. Pour thin layer (about 1/4 of the filling) of the warm filling into pie shell. Peel and slice the bananas on top of half the filling and top with second thin layer(another 1/4 of the filling)... Repeat another layer of bananas.. Top with remaining 1/2 of the filling, making a dome shape, thicker in the center, thin at the edges.. Once again, place sheet of plastic wrap directly over filling surface. Refrigerate pie until completely chilled, at least 8 hours (over night).
  6. For the Topping...
  7. Whip the topping until it forms soft peaks. Add the Confectioners sugar and the vanilla. Continue to whip. Gradually drizzle in the Corn Syrup and continue to whip until stiff peaks form.
  8. Cover the pie with the whipped topping and garnish with the crushed pretzels.
  9. Serve COLD and ENJOY!


This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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