Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

One of my students made this last week.... I swear it is what dreams are made of...  Best Banana Cream Pie I have ever had..  This would work well with just a graham cracker crust or just a pastry crust. ...but take the extra effort cause this crust has both flavors.... Enjoy!

Graham Cracker Coated Pie Crust
1 1/4 cup flour
1/4 teaspoon salt
1 Tablespoon sugar
5 tablespoons butter, cut into 1/4 inch pieces and well chilled
3 tablespoons vegetable shortening chilled
4 to 6 tablespoons ice water
1/2 cup graham cracker crumbs ( 4 whole graham crackers)


Banana Cream Filling:
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
1/8 teaspoon table salt
1/2 cup heavy cream
5 large egg yolks lightly beaten
2 cups milk ( you can use from 1 percent to whole, just what ever you have on hand...just remember, the higher the fat... usually the better the flavor)  I use 2 percent....
2 teaspoons vanilla 2 tablespoons butter
2 medium bananas

Heavy whipping cream Topping
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

For the crust mix the flour, salt and sugar in a food processor (easy way) or by hand
Add small bits of the shortening over the flour mixture and process ( or cut by hand with a pastry cutter, two knives, or what ever you usually do  to make  your pastry) process until the mixture resembles course crumbs...( don't go too far with this)
 Add small bits of butter  and process just a few seconds.
Sprinkle water over and process ONLY UNTIL IT COMES TOGETHER..  CHILL in refrigerator for 30 minutes

Preheat oven to 375

Sprinkle the area that you are going to roll out your dough with graham cracker crumbs... roll the dough out until it fits the pie tin or plate you are using.... sprinkling with additional crumbs of graham cracker.Crimp the crust with your fingers

Refrigerate the pie shell until firm about 30 minutes.  Line the pie shell with foil, or parchment paper, in a double layer,.. fill with dried rice, or dried beans or pie weights bake untio crust has a light golden color.  Remove the weights and contiure to bake until shell is done.

For filling... whisk sugar, cornstarch and salt together in a medium sauce pan.  Whisk in cream, follow with egg yolks and milk and whisk until smooth.  Bring to a simmer over medium low heat.  whisking constantly until finished... it can take from 5 to 15 minutes.  The finished product should be that of a not quite set pudding... very thick.  Remove from pan and strain mixture thru a fine mesh strainer.  Let cool until just warm, often striring.


Pour half of the filling in the pre baked pie shell, peel and slice bananas thinkly on top of the filling and top with remaining filling.  Lay a sheet of plastic wrap directly over the filling surface and refrigerate until completely cooled.  3 to 6 hours.

For topping, whip cream, sugar and vanilla until soft peaks form.  Pipe over the pie and refrigerate until ready to serve.  Best make the same day, so the bananas don't brown.


Hope it is your favorite!  Share it with someone you love!

One of my students made this last week.... I swear it is what dreams are made of...  Best Banana Cream Pie I have ever had..  This would work well with just a graham cracker crust or just a pastry crust. ...but take the extra effort cause this crust has both flavors.... Enjoy!

Graham Cracker Coated Pie Crust
1 1/4 cup flour
1/4 teaspoon salt
1 Tablespoon sugar
5 tablespoons butter, cut into 1/4 inch pieces and well chilled
3 tablespoons vegetable shortening chilled
4 to 6 tablespoons ice water
1/2 cup graham cracker crumbs ( 4 whole graham crackers)


Banana Cream Filling:
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
1/8 teaspoon table salt
1/2 cup heavy cream
5 large egg yolks lightly beaten
2 cups milk ( you can use from 1 percent to whole, just what ever you have on hand...just remember, the higher the fat... usually the better the flavor)  I use 2 percent....
2 teaspoons vanilla 2 tablespoons butter
2 medium bananas

Heavy whipping cream Topping
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

For the crust mix the flour, salt and sugar in a food processor (easy way) or by hand
Add small bits of the shortening over the flour mixture and process ( or cut by hand with a pastry cutter, two knives, or what ever you usually do  to make  your pastry) process until the mixture resembles course crumbs...( don't go too far with this)
 Add small bits of butter  and process just a few seconds.
Sprinkle water over and process ONLY UNTIL IT COMES TOGETHER..  CHILL in refrigerator for 30 minutes

Preheat oven to 375

Sprinkle the area that you are going to roll out your dough with graham cracker crumbs... roll the dough out until it fits the pie tin or plate you are using.... sprinkling with additional crumbs of graham cracker.Crimp the crust with your fingers

Refrigerate the pie shell until firm about 30 minutes.  Line the pie shell with foil, or parchment paper, in a double layer,.. fill with dried rice, or dried beans or pie weights bake untio crust has a light golden color.  Remove the weights and contiure to bake until shell is done.

For filling... whisk sugar, cornstarch and salt together in a medium sauce pan.  Whisk in cream, follow with egg yolks and milk and whisk until smooth.  Bring to a simmer over medium low heat.  whisking constantly until finished... it can take from 5 to 15 minutes.  The finished product should be that of a not quite set pudding... very thick.  Remove from pan and strain mixture thru a fine mesh strainer.  Let cool until just warm, often striring.


Pour half of the filling in the pre baked pie shell, peel and slice bananas thinkly on top of the filling and top with remaining filling.  Lay a sheet of plastic wrap directly over the filling surface and refrigerate until completely cooled.  3 to 6 hours.

For topping, whip cream, sugar and vanilla until soft peaks form.  Pipe over the pie and refrigerate until ready to serve.  Best make the same day, so the bananas don't brown.


Hope it is your favorite!  Share it with someone you love!