Friday, March 2, 2012

Banana Cream Pie Day

By Chef Diane

Just sit right back and you'll hear a tale, a tale of a fateful trip,
That started from this tropic port, aboard this tiny ship.
The mate was a mighty sailin' man, the Skipper brave and sure.
Five passengers set sail that day for a three hour tour. A three hour tour.

(Google Image) 
I remember coming home from school in the afternoons, turning on the tv to hear the theme song of Gilligan's Island playing.  No matter what type of crisis was going on that day, they always had pie, whether it was coconut or banana cream.  Gilligan's favorite was banana cream pie, and he would always ask Maryanne to make it for him.

(Google Image) 

Since today is Banana Cream Pie day, I thought I would share an easy recipe for you to make one in honor of this day.  If you can't make a pie, turn the television on to TV land and see if you can catch some Gilligan Island reruns.

(Google Image) 

Banana Cream Pie


  • 9 inches pie shells , baked
  • 3 cups whole milk
  • ¾ cup white sugar
  • 1⁄3; cup all-purpose flour
  • ¼ teaspoon salt
  • 3 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 3 bananas


  1. Have baked 9-inch pie shell ready.
  2. In a large saucepan, scald the milk.
  3. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
  4. Over medium heat, stirring constantly, cook until thickened.
  5. Cover and, stirring occasionally, cook for two minutes longer.
  6. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  7. Cook for one minute longer, stirring constantly.
  8. Remove from heat and blend in the butter and vanilla.
  9. Let sit until lukewarm.
  10. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
  11. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

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