So I guess I’m the type of girl who will get up at 7 am solely to make whipped cream to top a pie to eat for breakfast. That’s just what needs to happens when a pie is assembled 10:30 pm, but it has to chill in the fridge for a couple hours before slices can be pretty.
I guess I’m the type of girl who gets bullied by pie crust sometimes and learns the hard way that a frozen crust doesn’t always mean that it won’t puff up when blind baking.
So now you guys know that pie weights are important when it comes to baking followed by filling. I use dry beans for pie weights. I keep them in a jar under my kitchen sink. Right by my champagne glasses and potatoes.
Jake wasn’t sure about me adding chocolate to this recipe, but I was sure I wanted to! Nutella definitely took this pie from creamy to dreamy.
Banana Dream Pie
Pudding recipe from oldschool Betty Crocker and my mom
- one baked and cooled pie crust (recipe below)
vanilla pudding –
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 t salt
- 3 cups milk
- 4 egg yolks
- 1 T + 1 t vanilla
- 2 T butter
- 1/4 cup nutella
- 2 bananas sliced
whipped cream –
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 t vanilla
- Stir together the sugar, cornstarch and salt in a medium sauce pan. In another bowl whisk together the milk and the egg yolks. Slowly add the milk mixture to the saucepan. Cook over a medium heat, stirring the whole time, until thick. It will begin to casually boil. Continue to stir for 1 minute. Remove from heat and stir in butter and vanilla. Pour into a heatproof bowl and cover with plastic wrap so that the plastic is pressed agains the surface of the pudding. Set aside to cool until room temperature.
- Assemble pie! Spread nutella evenly over the crust and top with sliced bananas. Pour vanilla pudding over the bananas and smooth. Cover with plastic wrap again, directly on the surface and place in the fridge for at least 2 hours before serving.
- Make whipped cream by beating 3/4 cup of heavy cream with powdered sugar and vanilla on high for about 1-2 minutes, or until stiff peaks form when the beaters are lifted from the cream. Smooth over pie and slice!
My mom told me the recipe for the vanilla pudding part over the phone.
Hence the messy 3×5 card.
One 9″ Pie Crust
Recipe from Martha Stewart
- 1 1/4 cups all-purpose flour
- 1/2 t salt
- 1 t sugar
- 1 stick frozen unsalted butter, grated
- 2-3 T ice water
- Whisk together flour, salt and sugar. Using an electric mixer, beat in the grated butter until mixture resembles coarse meal.
- Add 2 tablespoons ice water; beat until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time until it forms a nice dough when pressed together. Flatten dough into a disk and wrap in plastic. Refrigerate for 30 minutes. Roll out until it’s about 14″ and place into a 9″ pie pan fitting to the inside of the pan, being careful not to stretch. Cut off excess dough crimp the top. Line with foil and place in the freezer for 30 minutes.
- Meanwhile preheat the oven to 375° F. Bake the crust lined with foil and topped with pie weights (I use dried beans) for 25 minutes. Remove the foil and pie weights and continue baking for 15-20 minutes or until golden and cooked throughout. Set aside to cool.
I grew up with dessert being an option for breakfast always; it’s never too early for pie.