Happy banana cream pie day! They’ll make a day for anything, right? Use this as your excuse to celebrate with a slice of custardy goodness.
1-½ cups crushed graham cracker crumbs
½ cup sweetened shredded coconut
¼ cup granulated sugar
1/3 cup butter, melted
1 large whole egg, lightly beaten, plus 4 large egg yolks
5 medium-ripe bananas
3 cups whole milk
2/3 cup granulated sugar
5 tablespoons cornstarch
¼ teaspoon salt
1 cup heavy cream
2 tablespoons confectioners’ sugar
2 tablespoons melted caramel
Preheat oven to 350 degrees Fahrenheit. In a large bowl, mix together graham cracker crumbs and coconut. Melt butter an stir into dry ingredients. Press mixture into pie dish. Bake for 10 minutes. Set aside to cool.
In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Remove from heat.
Cut 3 or 4 bananas into ¼-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, spreading it into a smooth, even layer. Cut another banana and layer on top of the custard.
In a separate bowl, combine cream and confectioners’ sugar; beat until soft peaks form. Spread the whipped cream on top of the custard. Drizzle with melted caramel. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
ForYourPiesOnly.com recently celebrated its 5th birthday. What an adventure this blog has been and continues to be. I continue to learn new skills both in baking and behind the scenes blog work.
Thank you to everyone who has supported me, cheered me on, and shared in this pie path with me. I love all of you!
I’ve been making a lot of pies lately due to the holidays, but all of them recipes I’ve baked many times. To change things up, I celebrated my blog birthday by trying out this blackberry buckle pie. This pie reminds me a bit of cake, a bit of bar cookie, and a bit of delicious fruit pie. It was a nice glimpse of summer in this dead of winter.
Preheat oven to 350 degrees Fahrenheit (175 Celsius). Roll out bottom crust and place into a 9-inch pie plate. Cover crust with aluminum foil and fill with pie weights (I use dry beans) and bake for 15 minutes. Remove weights and foil and continue to bake for another 10 minutes. Set aside to cool.
Mix together flour, baking soda, and salt. In a separate bowl, cream butter and brown sugar together until fluffy. Beat in eggs one at a time.
In a third bowl, whisk together buttermilk, lemon juice, zest, and vanilla.
Add in flour mixture to the sugar and butter, alternating with adding in the buttermilk mixture until all ingredients are completely combined. Fold in blackberries gently, using a rubber spatula.
For crumb topping, stir together the melted butter, both sugars, salt and flour. Using a fork or your hands, continue to mix until the mixture forms clumps like wet sand.
Pour filling into the crust and sprinkle on the crumb topping. Bake for 40-50 minutes at 350 until the center is set (no jiggle) and the filling springs back when you gently touch it.
This particular pie is inspired by a recipe in Four & Twenty Blackbirds’ Pie Book, which is a must for any adventurous or even beginner pie baking enthusiasts. It’s not too sweet and not too tart, and it would go great with a scoop of your favorite vanilla ice cream. Happy spring!
3 cups fresh or frozen rhubarb, cut into ½ inch pieces
1 cup black cherries
1 cup apple, cut into ½ inch pieces
1 Tablespoon lemon juice
¾ cup packed light brown sugar
½ cup granulated sugar
¼ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon coriander
½ teaspoon salt
3 heaping table spoons of flour
1 egg and teaspoon of milk whisked together for the egg wash
Preheat oven to 425. Roll out bottom crust and place into the bottom of the pie pan. Chill in the refrigerator while prepping the filling.
In large bowl, mix together all fruit. Stir in lemon juice. In medium bowl, mix together sugars, allspice, ginger, coriander, salt, and flour. Slowly combine dry ingredients into the fruit, making sure all of the fruit is coated with the dry mixture.
Pour fruit mixture into bottom pie crust. Layer or lattice the top crust around on top and pinch edges together. Cut vents if leaving crust in one complete sheet. Brush egg wash across the top crust.
Arrange racks in the bottom and center levels. Place tray on bottom rack to catch any fruit juices. Place pie in the oven and bake at 425 for 20 to 25 minutes. Outer crust should start to brown.
Lower temperature to 375 and continue to bake 30 to 35 minutes longer until the juices bubble thickly and the crust is nice and brown. If the outer crust begins to brown too much, put a crust shield or aluminum foil around the edge to prevent overbaking.
Allow to cool for at least 2 hours before serving.
While winter here in Syracuse can be long and arduous, one of joys is citrus season in warmer climes, sending us their brightly colored gems to enjoy. Orbs of sunshine to get us through the cold, grey days. Lemon meringue, orange cream, key lime pies…all tangy bites of heaven. Recently, I’d become with ruby red blood oranges.
While I love citrus pies, they are often some of the more challenging ones for me, causing me to make them more than once to perfect them. This particular pie took me three tries, but I finally made it with success and I let out a “YEAH!” in the kitchen, followed by some celebratory dancing.
The result? A creamy and tart pie with gorgeous color.
Blood Orange Pie with Shortbread Crust*
1 cup (2 sticks) salted butter, softened
2 cups all-purpose flour
½ cup confectioner’s sugar
2 tsp blood orange zest
¾ cup fresh blood orange juice
2 tbsp lemon juice
¾ cup sugar
3 whole eggs
1 egg yolk
¼ cup butter, cut into ½" cubes
Preheat oven to 350 degrees Fahrenheit. Combine butter, flour, and sugar for the crust. Grease an 8 or 9 inch pie pan and press dough into it. Make sure to keep the edges below the lip of the pan. Set aside or put in the freezer while you make the filling.
In a double boiler, whisk together the orange zest, blood orange juice, lemon juice, sugar over medium heat. Slowly add in the eggs and egg yolk one at a time, whisking the curd constantly. Continue to cook the curd, while whisking for anywhere from 5-15 minutes. The curd should steam, but not boil or else risk cooked egg bits in your mixture. If that should happen, try pouring your filling through a strainer.
As the curd starts to steam, whisk in the butter. The curd should start to thicken and once it is able to coat the back of a spoon, your curd is done! Set aside to cool for 10 minutes.
Pour the curd into the shortbread crust and put it in the pre-heated oven over a tray to catch any spills. Bake for 25-30 minutes until the edges are slightly puffed and the middle has a slight wobble, not sloshy. Cool to room temperature and then chill in the fridge for 2 hours or overnight before serving.
*This recipe was adapted from Crumb and Add A Pinch
I had my maiden voyage to Trader Joe’s in Syracuse, N.Y. last week. I wandered around, checking out each shelf, and in search of the fabled and magical Speculoos Cookie Butter.
Finally, in the last aisle I checked…there they were, jars of spreadable cookies tasting of cinnamon and nutmeg which is surprisingly Christmas-sy. It is great on a spoon, but even better in a pie with chocolate (because really, what isn’t better in a pie with chocolate).
This is a great pie to make ahead of time if you have other cooking or baking to do!
4 ounces cream cheese, softened (half a package)
1 cup creamy Trader Joe’s Speculoos Cookie Butter
1 cup powdered (confectioner’s) sugar, split into two half cups
1 teaspoon vanilla extract
1 ½ cup heavy cream, whipped
Grated chocolate or chocolate cookie crumbs or chocolate syrup for topping, optional
Whip the heavy cream in a medium sized bowl with automatic beaters until it holds soft peaks. Add in ½ cup of powdered sugar until stiff. Wash and dry beaters.
In a large mixing bowl, beat cream cheese, cookie butter, remaining ½ cup of powdered sugar, and vanilla until smooth. Add in 1/3 of the whipped cream and beat until mixed. Fold in remaining whipped cream.
Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate or freeze for 2 hours before serving.