Sul Sul, Gerbits. Today we are going to be making something that gave me an anxiety attack. I started making one recipe, but then I ended up doing a different Banana Cream pie.
My dad used to tell my mom, “if you feel the recipe going south, you can find a different recipe.” So that is what I ended up doing with this recipe. I started with a Betty Crocker recipe, and then I ended up doing a Taste of Home recipe.
The first problem that I had with this recipe was that I started making a custard pie at 4 pm. It would have been if I had started earlier. Cain came into the kitchen to make some nachos, and I started freaking out because of time. Saying that I couldn’t do anything because I suck at time management.
I will provide you with both recipes down in the description below. Because I used the ingredients from the Betty Crocker Cookbook, and the directions from the Taste of Home recipe.
I don’t know why but I like making two pies, whenever I make a pie. Maybe it is because I have a large family and eight slices will not feed everyone. So, I usually double my recipes. But for the video, we are going to be making one pie.
The first thing I did was make the pie crust. For this recipe, I thought that the chocolate crust would give this pie something different. So to the pie crust mix your flour, salt, cocoa powder, and sugar.
Cut in the shortening with a pastry blender or fork. Keep doing this until the mixture looks like small peas or pebbles.
A tablespoon at a time add your ice water to the flour. Place on a lightly floured surface and roll, so that you can gather all the dough into a ball. Wrap it with a plastic wrap and place it in the freezer. And let it set in there for about 30 minutes.
Preheat your oven to 475 degrees.
After the 30 minutes is done, you are going to take it out of the freezer and start working with it. Roll it out to the size of your pie pan.
Bake your pie crust now for 8 to 10 minutes or until it is a little darker in color.
Combine your sugar, flour, and salt to a saucepan. Word of caution, do not turn your stove top on yet, or you will get a burnt caramel.
With a wire whisk, stir in the milk and mix it well.
On medium heat, you are going to cook this until the mixture has thickened and bubbly.
After it has thickened, continue to stir another 2 minutes.
Remove the custard from the heat.
You are going to temper your egg yolks. To do this add a little bit of the custard mixture to the egg yolks, and mix. Add everything back to the saucepan. And continue mixing until it is a gentle boil.
Continue stirring 2 minutes after it has boiled.
Add your butter and vanilla, make sure to cool it slightly before putting it in your pie crust.
On your pie crust, you are going to slice the bananas on the bottom. And then pour the filling over the top of the bananas.
Cool the pie on the wire rack for about an hour, and store in the refrigerator. Or if you are crunched on time like I was, you can place the pie in the freeze. Until you are ready to eat it.
I liked this recipe. If I was to make this recipe again I definitely would start earlier. Starting at 4 pm is not a good idea. Everyone told me that it was okay, and the result was really good. It tasted really good, and they told me that it was just missing coconut and it would have been a different type of “Guy Pie” which is a recipe that I will most likely talk about in the future.
I hope I did not confuse you with the layout of this recipe. This was how my brain was when I was in the middle of doing this recipe. It was like I was running a race, with asthma and I was losing. While I was the only person running. Eventually, I did get to the finish line. But I was emotionally and physically drained.
I hope you liked this recipe. Feel free to like and subscribe for more recipes like this one in the future. Vadish, Dag Dag!
Show the original author some 💖💖💖 Taste of Home
Show the original pie crust, author, some 💖💖💖 Betty Crocker
Printable version of this recipe: on the blog
Printable version of this pie crust recipe: on the blog
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