The other day I was watching Food Network with Bill and we saw a Banana Cream Pie Throwdown. If you have not seen this show before, it is a series hosted by Bobby Flay where he issues a surprise challenge to chefs who have a well known popular dish. Bobby Flay puts his own spin on the recipe and puts his dish up against the local favorite and it is judged by local food experts.
As Bill and I watched this we both got an incurable craving for Banana Cream pie. As it so happened, I had all of the ingredients (after going to the store and getting whipped cream) and a no excuses attitude. This dessert needed to happen. And I am so glad it did. Here is the recipe and some photos for you to enjoy.
Banana Cream Pie
Graham Cracker Crust
15 Whole Graham crackers (4 square)
1 stick of butter (1/2 cup)
1/4 cup white sugar
1. Preheat the oven to 375 degrees.
2. Melt all the butter.
3. Put graham crackers and sugar in a food processor and pulse until finely crumbled.
4. Slowly add in melted butter through the feed tube while pulsing contents. It is ready when all the butter is added and the graham cracker mixture is the consistency of wet sand.
5. Pour into a well greased 9in pie plate and press evenly to shape the graham cracker mixture to the pie plate.
6. Cook in the oven for 8 minutes. Let cool.
3 large or 5 medium bananas sliced 1/4 in thick
1/4 cup brown sugar
2 Tbsp butter
1 package instant banana pudding (and ingredients listed on box)
1. Make pudding to box specifications. Set aside to cool and thicken.
2. Put butter, bananas, and brown sugar into a large skillet and set to medium low heat. Stir occasionally. Cook until butter melts and makes a thick sauce with the brown sugar, about 10 minutes. Remove from heat and let cool for a few minutes.
(I made the bananas and the pudding at the same time. I let them cool for about 15 minutes.)
3. Pour the bananas evenly into the graham cracker crust along with all the syrup.
4. Pour the banana pudding evenly onto the bananas filling the pie shell most of the way up.
5. Gently place a piece of plastic wrap directly onto the surface of the pudding to prevent a skin forming and refrigerate for 3 or 4 hours.
6. Remove plastic wrap and cover pudding with whipped cream.
7. Garnish with chocolate or nuts and serve.