Tuesday, December 28, 2021

banana-cream pie

My first-ever attempt at banana-cream pie:

Above: bananas in place.

Above: with the whipped-cream topping.

Looks absolutely horrible when plopped onto a plate, but it tastes pretty damn good. Almond-flour crust, vanilla pudding with a half-teaspoon of banana extract plus crushed bananas, sliced bananas, homemade sweet whipped cream. I'll work on the pudding's texture and do a better job next time. But the taste is already dialed in, so at least there's that.


John Mac said...

Damn, that looks good to me...one of my favorites. It's been years since I've even seen one. Thanks for the memories!

(note to self: look for banana cream pudding in a box and some cool whip at the grocery store today)

Kevin Kim said...

Don't forget the crust! Do the local stores sell something like a graham-cracker crust? You'll also need ripe bananas to slice up and put on top of your pudding layer. I didn't have banana pudding, so I took some vanilla pudding, added banana extract and stirred in some crushed bananas, and voilà: a banana-pudding layer.

From bottom to top:
1. crust
2. pudding layer
3. sliced-banana layer
4. whipped cream

John Mac said...

Yeah, the crust will be hard to find, but I have seen them occasionally. I'll try to pull all those ingredients together (bananas of course are everywhere here, even on the mountain trails). Thanks for the shopping list!

Kevin Kim said...

If you can't find a pre-made crust, one is easy enough to make.

1.5 cups pulverized graham crackers
0.5 cups sugar
6-8 tbsp melted butter
cinnamon to taste (optional)

Combine ingredients. They should come together with the consistency of wet sand. Dump into your tin. Flatten out with flat-bottomed cup until crust forms a thin layer across the bottom of the pie tin, and maybe some way up the sides, too. Done! No baking! Chill in fridge about an hour to give butter a chance to firm up. Or bake at 375°F for about 8 minutes if you want.