Fresh Banana Cream Pie
This most retro of retro desserts is not only irresistibly good but, with a blender and a microwave, dead easy to make.
, peeled and sliced
8- or 9-in.
graham cracker crust
, (or other crumb crust)
- In a blender, combine the milk, eggs, sugar, cornstarch and flour. Blend until smooth, then transfer to a large microwave-safe bowl or measuring cup. Place in the microwave and nuke on high for 3 minutes, stopping to whisk the mixture smooth every minute.
- Continue nuking for another 1 to 2 minutes, whisking every 30 seconds or until the custard is smooth and thick. (You can also cook the custard in a heavy saucepan over medium-low heat, stirring constantly until thick, 6 to 8 minutes.) Whisk in the butter and vanilla after the custard has finished cooking, but while it’s still hot.
- Cover the hot custard with a layer of plastic wrap (to prevent a yucky skin from forming), and refrigerate for an hour or two until cool.
- With an electric mixer, beat the whipping cream with the icing sugar until stiff. Peel the plastic wrap off the cooled custard and briefly beat it with the mixer so that it is smooth and creamy. Gently fold about one-third of the whipped cream and most of the banana slices into the custard.
- Spoon into the prepared crust and smooth the top with a spatula. Now carefully spread the remaining whipped cream over the custard. Find a nearby child and have him decorate the pie in a suitably attractive way – with the remaining banana slices and whatever else strikes his fancy. Do not interfere. It’s not your business.
- Refrigerate for at least one hour before serving.