You must be logged in to post a review.
A silky and decadent cream pie. A must-make for the summer!
To make the filling, bring the milk to a slow boil in a small saucepan over medium heat.
In a separate, larger saucepan (not over heat), whisk the egg yolks together with the brown sugar, cornstarch, and salt until well blended and thick. Drizzle about ¼ of the hot milk into the egg mixture, whisking constantly to warm the eggs slowly. Slowly add the rest of the milk in a steady stream, whisking constantly. Be careful not to let the eggs curdle.
Place the saucepan with the egg and milk mixture over medium heat and bring the mixture to a boil, whisking constantly. Allow the mixture to boil, still whisking, for 1 minute and then remove from heat. The mixture should be thick and creamy.
Whisk in the vanilla extract and then let stand for 5 minutes. Whisk in the butter, stirring constantly until the butter is incorporated. Transfer the custard to a bowl and cover it with plastic wrap, allowing the plastic wrap to touch the surface of the custard so a skin doesn’t form on the top. Refrigerate until cold throughout, at least 1 hour but preferably overnight.
To assemble the pie, layer the bananas and then the strawberries along the bottom of the graham cracker pie crust. Mash the leftover banana slices and stir into the custard. Pour the custard into the pie shell and smooth. Cover with plastic wrap and place in the refrigerator.
To make the whipped topping, beat the whipping cream until it starts to thicken. Add powdered sugar and vanilla extract and continue to beat until stiff peaks form. Store in the refrigerator if not serving immediately.
When ready to serve the pie, spread the whipped topping on the pie and top with any leftover sliced strawberries. Serve pie immediately or refrigerate. Pie will last 2–3 days.
Note: this makes more whipped topping than you will need for the pie, but you can always use it as a topping for fruit, ice cream, pastries, etc. or store in the freezer for use later.
Adapted from Dorie Greenspan, via Joy the Baker.
This dish is so easy to make and, in comparison to its traditional cousin, can be made as low fat as you desire (using fat free Cool Whip and sugar free pudding mix). The molasses cookies add a spiciness not often found in a traditional pie crust. If you don’t like the flavor of molasses, you could always substitute ginger snaps, but the soft molasses cookies are a delicious addition.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!