Banana Cream Pie

My dad loved banana cream pie. He loved Capital Creations Pizza. So, today, to celebrate what would have been his 59th birthday, we ordered pizza and I made this pie. I miss him every day. Happy Birthday, Dad.


Source: Baking Illustrated
1/2 cup plus 2 T. sugar 1/4 cup corn starch
1/8 tsp. salt
5 large egg yolks, lightly beaten
2 cups whole or 2% milk
1/2 cup evaporated milk
1 tsp. vanilla
2 T. butter
1-2 tsp. brandy
2 bananas, sliced
1 pie shell fully baked and cooled
Whipped cream and toasted coconut for garnish


  1. Whisk the sugar, corn starch and salt in a medium sauce pan. Add yolks, then whisk in milk and evaporated milk.
  2. Cook over medium heat, stirring frequently at first, then constantly, as the mixture starts to thicken and begin to simmer, 8-10 minutes.
  3. Remove pan from heat; add vanilla, butter and brandy and combine.
  4. Pour the filling into a shallow pan (another pie dish works well). Put plastic wrap directly on the filling surface to prevent a skin from forming. Cool until warm 20-40 minutes.
  5. Pour half of the filling into the pie shell. Take the slices from banana and layer on top of the filling. Pour the rest of the filling on top. Top with slices from second banana. (Alternately: you could put all the bananas in the middle. If you put the bananas on top, you’ll want to use whipped cream before serving since they can brown a little overnight).
  6. Cover with plastic wrap and chill for at least three hours or overnight. Top with whipped cream and toasted coconut.



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