My kids absolutely go crazy for banana cream pie – who doesn’t? The regular banana cream we all know so well has SO much sugar – so it’s pretty great when you can find a recipe that doesn’t have ANY added sugar.
This recipe starts with your own homemade crust – add your filling and bananas and top with some cream and it won’t last longer than a day or two in your fridge. Each of the three times we made this pie, it was gone within 24 hours – I doubt it’ll last any longer in your house!
The entire pie requires a total of 5 bananas. Two of the bananas are used in the filling (a great way to use up overripe bananas you might have!) while 3 are used for the bottom of the pie – for this, pick those really firm bananas since the will be the base of the pie – you don’t want those to be too ripe!
Heavy Cream can be quite expensive in store (especially organic varieties) — if you drink Raw Milk as much as we do, you can use it to make your own whip cream at home. If you look at your gallon (before it has been opened) you can see a fine line between the milk and the cream on the top.
Open up the gallon and pour out the first cup or two to capture the cream – keep that in the fridge to use instead of commercial heavy cream. Toss in your KitchenAid and whip for a few minutes to make whip cream – careful though, if you over whip, you’ll make butter instead!
- 1 1/2 C. Organic, All Purpose Unbleached Flour
- 1 tsp Salt
- 1/4 C. Cold Water
- 1/2 C. Butter
- 2 Bananas
- 1/3 C. All Purpose, Organic Unbleached Flour
- 2 C. Milk (we use Raw)
- 3 Egg Yolks, beaten
- 2 Tbsp Butter
- 1 tsp Vanilla Extract
- 3 Medium (firm) Bananas
- 6-8 oz Heavy Cream
- Make the pie crust by cutting the butter into small slices and mixing with flour and salt until the mixture resembles crumbs. Add the ice water and mix well until it forms a ball.
- Roll out with a rolling pin or glass and press into a pie crust dish - prick the bottom with a fork and bake at 375 degrees for 10-12 minutes or until golden brown.
- Make the filling by putting the 2 bananas in your KitchenAid, combine with the flour, salt and 1/4 C. of the milk.
- Beat on high until well blended - then add the remaining milk and blend until mixed well.
- Pour that mixture of bananas in a skillet on the stove turned on medium heat.
- Stir constantly until the mixture thickens - it will come to a boil (keep stirring) and boil for 1-2 minutes.
- Remove from the heat, and stir a small amount of the mixture into the egg yolks to warm up the yolks (you don't want scrambled eggs!)
- Whip well, then pour the eggs into the skillet with the banana/milk mixture, give it a quick stir and cook for 2 minutes on medium/low, stirring constantly.
- Remove from the heat and add the butter & vanilla, and cool slightly.
- Slice the firm bananas and place evenly on the bottom f the pie crust.
- Pour the cream mixture over the bananas, and then place in the fridge to cool.
- Make the topping by whipping your heavy cream in the blender on high until it's whipped (4-5 minutes).
- Top the pie with the whip cream once the filling is cool.
- Keep refrigerated unless serving.
I would suggest making it at least 12-14 hours before you plan to eat – it does need to have ample time to cool in the fridge to keep the structure of the pie in place.