I lay in bed some mornings trying to will my food brain into action.
On the particular morning that this pie was born into my brain, I was lying in bed thinking that I’d really like to eat Oreo cookies… but I’d like them to be frozen… But lets be honest, I rarely buy Oreos, and when I do it’s usually a week moment…
I usually buy bananas every single grocery trips, Most weeks I eat/ drink them all but others I don’t so I am a banana hoarder in my freezer. Here is how I cam to the conclusion to make this pie…
Get ready internets we are changing banana cream pie and pairing bananas with blueberries not strawberries… So what if they were on sale, still totally good. shut it. P.S. I’ve came out of hiding no more bachelorette parties, or weddings lets get back on track
I made a quick custard and folded more fruit in it. I bought a premade crust I was going to make one but my house it was to hot for that. we don’t have air conditioning and its 100 degrees out side so yeah. Oh and I don’t want the cat suffer though extra heat poor little guy.
Blueberry Banana Cream Pie
1 cookie crust
for the filling:
2 cups whole milk
6 large egg yolks
1/2 cup light brown sugar
1/3 cup cornstarch, sifted
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter
2 ripe bananas, sliced
1/2 to 3/4 cup blueberries
for the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
to make the filling:
Bring the milk to a boil in a small saucepan.
In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick. Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, warming the eggs so they don’t cook and curdle. Still whisking, slowly add the rest of the hot milk in a steady steam.
Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil. Boil, still whisking for one minute before removing from the pan from the heat. Mixture will be thick and silky. Be warned, once the mixture starts to boil, it will thicken very quickly. Don’t be afraid to remove the pan from the flame to whisk it smooth.
Whisk in the vanilla extract. Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky. Transfer custard to a medium bowl. Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout. Custard can be refrigerated up to three days.
When ready to assemble the pie, slice bananas.
Whisk the cold custard to loosen. Add a handful of banana slices and blueberries. Stir.
Arrange a thin layer of banana slices on the bottom of the tart shell. Arrange a thin layer of blueberries atop the bananas. Reserve some blueberries for topping the pie. Top with banana custard. Smooth out a refrigerate while you make the whipped cream.
for the topping:
With a hand mixer in a large bowl, beat heave cream until it just starts to thicken. Add powdered sugar and vanilla extract. Continue to beat until the cream holds stiff peaks. With a rubber spatula, spoon whipped cream onto banana cream pie filling. Top with blueberries.
Serve pie immediately or refrigerate for several hours before serving. This pie is best served the day it is made, but also isn’t too shabby the next day for a breakfast treat.