Banana Cream Pie

About this Pie:

  • classic all butter pie crust recipe
  • creamy half and half based custard with eggs and butter
  • banana slices at the base of each slice
  • whip cream/banana topping!
  • sweet banana flavour! no bake pie!

The Method:

firstly the pie crust is made from an all butter recipe. However, a pre bought pie crust will make the process even simpler and works perfectly well.

The custard is made on the stovetop so watch the heat! It only needs to come to a boil for about one minute and then it should be thick enough. You can test it by using a spoon to se if it rests on the back (as pictured); that is when it is thickened enough.

Once the custard is done it is strained and set to cool completely. At this point the pie crust will be ready and cooled. Next is the assembly! slices of banana rest in the bottom and the custard gets poured over-top. The pie is now complete and chills in the fridge for 3 hours to become firm. Note: the freezer does not make the custard set well, it turn it to a frozen crunchy custard rather then creamy.

Lastly, make the whip cream and top with banana slices. The pie is ready to enjoy!

The Recipe:
Prep TimeBake time (pie crust)Set/chill time
Yields one 10 inch pie dish

Banana Cream Pie

Ingredients:

Pie crust:

  • 1/2 cup unsalted butter
  • 1 1/4 cups all purpose flour + some for rolling out
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup ice cold water

Custard:

  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups  half and half
  • 4 large egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 medium bananas sliced

Whip cream

  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
Procedure:

Make the pie crust:

In a large bowl whisk together the flour, sugar, salt, and once combined add the butter in cubes. Using a pastry blender, two knives, or your fingers “cut” the butter not the flour until only pea sized chunks appear. Next add the 1/2 cup of cold water slowly as not all of may be required. You are looking for a ball of dough to form, without being too wet. Once done wrap and refrigerate for ~ 2 hours.

after the refrigeration roll out the dough on a floured working surface to be 1/4 inch thickness and place inside pie dish. Pinch the sides with a fork or create your own design with the extra pie dough! Bake for ~30 minutes at 375 Degrees F and use pie weights for the best success.

Tip: If you do not have pie weights, simply place parchment overtop of the crust and fill the dish with rice or pasta.

One slightly golden let the crust cool and proceed to make the custard.

Make the custard:

In a large saucepan combine the sugar and cornstarch. set aside.

In a large bowl whisk together the half and half, and egg yolks until fully combined. Pour the wet ingredients not the dry and mixing the two together completely.

turn on the heat to medium and bring to a boil stirring the custard continuously with a rubber spaula or spoon

allow the custard to boil for one minute (should be thick) and turn off the heat. Stir in the butter then the vanilla extract.

Strain the mixture and allow to cool completely.

Assamble:

slice two medium bananas and place them all along the base of the cool pie crust. Pour the custard over-top and place the pie in the fridge for ~3 hours to ‘set’ till it is firm.

Make the whipping cream: add all the ingredients in a large bowl and use an electric mixer to whip them together. Start on high speed and continue until. stiff peaks appear, ~3-4 mins. Do not over mix the peaks will go flat! so once you see the stiff peaks turn off the mixer!

Finally, decorate the pie with whip cream and bananas as you please

Enjoy!

Happy Baking

Fresh Strawberry Pie

Sweet Summer Strawberries in jello on Crisp Crunchy Crust!

About this Pie:

  • Fresh strawberries are best
  • strawberry jello as filling
  • all butter crust recipe
  • no baking for the filling! only the crust
  • freezer or fridge required for a few hours before slicing
  • whip cream or meringue topped
The Method

first the crust is made simply by combining flour, fine-sugar , salt. The unsalted-butter then gets cut in until small pea sized chunks appear and lastly cold water is added until a ball of dough forms. the crust is done, nice and quick! rolled out, placed in the dish, baked, and the crust (hardest part) is complete.

The crust if fully cooled before the strawberries are prepared.

Hulled and halved then placed inside the pie till full and that all the strawberries require. Next on the stovetop a water, sugar, and cornstarch thick-end syrup is made. Once cool the jello gets added making a nice bright red syrup. This gets poured over the strawberries inside the pie and the entire dish is chilled until firm. In the fridge for 3 hours or freezer for 1 1/2 hours approximately.

Topped with whip cream and ready to enjoy this summer treat!

2 Tips for Success

  1. Do not roll the pie crust too thick; it will not cook well!
  2. Strawberries should be halved or quartered, but no smaller. Otherwise you will not fill up the pie depth

The Recipe:

Prep timeBake timeFreezer/fridge time
10 mins15 mins1.5-3 hrs
Yields: One 9- inch pie dish

Fresh Strawberry Jello Pie

Ingredients:

Pie crust:

  • 3 cups flour
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar
  • 1 cup unsalted butter *softened
  • 1/2 cup cold water

Filling:

  • ~4-5 cups fresh strawberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1 packet (3 0z) strawberry Jello

Optional:

  • whipping cream
Procedure:

Make the pie crust: firstly, whisk together the flour, salt, and granulated sugar in a medium bowl. Add the cubed unsalted butter and “cut in the butter” until pea sized chunks remain. Pour the cold water in, until a ball of dough appears to be sticking together. * to cut in the butter use a pastry blender, two knives, food processor, or a couple forks*

Roll out the dough: on a floured work surface roll out the dough to be about 1/4 inch thick and an inch wider than your pie dish. Once evenly rolled out, transfer into pie dish and pinch your crust to your desired look.

Baked with pie weights for best outcome ; but, this step is not mandatory.

Bake at 400 Degrees F for ~15 mins until golden.

The strawberries:

cut the strawberries either is halves or quarter s and place in completely cooled pie crust.

The jello syrup:

in a medium saucepan simmer together the water, sugar, and cornstarch. once boiling and thickened take off the heat. Pour in jello powder and stir in completely. Let cool before pouring into pie dish. Once cooled, pour on-top of the strawberries and place the whole dish in the freezer for 1 1/2 hours or fridge for 3 hours.

top with whipping cream and Enjoy!

Happy Baking!

Key Lime Pie with Graham cracker Crust

Freshen up your palette with this key lime pie that packs the punch with flavour!

Striking Sour lime, Crunchy Crust, & Creamy Filling

About this pie:

  • simple ingredients
  • no bake filling & Short baking of crust
  • strong lime flavour!
  • easy procedure

Why You’ll love this Recipe:

The Crust:

a mix of crushed graham crackers and granulated sugar with melted butter as the binding agent; this crust is sweet like honey and crunchy for great texture. Baked for only 15 mins in the pie dish, and it’s done! the only baking required in the entire recipe.

The Filling:

A mix of Greek yogurt and condensed milk with both lime juice and lime zest. Quickly mixed together and so so very fresh with the juice and zest of two limes; this filling tastes strongly of lime!

Poured into the cooled off crust, then popped in the freezer for ~3 hours to set and its complete!

Whipped cream/ topping:

With the pie complete all that is left is to serve and enjoy. The whipped cream is a simple recipe with straight forward steps. Make sure to top your pie with lime slices and enjoy your fabulous dessert!

This one won’t last… better get your slice before its gone !

The Recipe:

Key Lime Pie with Graham Cracker Crust

prep timeBake timeSet time
15 mins15 mins~3 1/2 hrs
One 10 inch Pie

Ingredients:

Crust

  • 1¾ cup graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter (melted)

Filling

  • 2 cans of 14oz. sweetened condensed milk
  • 1 cup greek yogurt *vanilla
  • Zest of two key limes
  • juice of two key limes

Whipping Cream

  • ½ cup heavy whipping cream
  • ¼ cup powdered sugar
  • ¼ tsp vanilla extract

Procedure:

Preheat oven to 375 (Degrees F) and lightly butter a pie dish. Set aside. In a saucepan or in the microwave melt the butter until completely liquid and set for cooling. In a zip lock bag crush the graham crackers into very small crumbs.

In a medium bowl combine the granulated sugar and graham crackers *crushed* into small crumbs. pour the melted butter overtop and stir with a fork until an even texture appears. Press into pie dish evenly all around and up the sides.

Bake the crust for ~ 15 minutes in the oven and then take out and let cool.

For the filling, in a medium bowl combine the condensed milk and yogurt, along with the lime juice and zest. Stir until well combined and pour on-top of cooled crust. Place in the freezer for ~ 3 hours to set. However, if it sets in the freezer for about 1 hour it will be creamy if you prefer that texture over a more solid one!

For the whipping cream, combine all the ingredients listed and whip using an electric mixer for ~5 mins until peaks appear. Top onto the pie with the addition of limes and enjoy!

Happy Baking!