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Vanilla Infused Banana Cream Pie with a Whole Grain Graham Crust

Posted Apr 09 2012 8:58am

There are some definite advantages to staying home during a holiday long weekend.
No traffic, no lineups, no packing or unpacking, no doggie separation and, most of all, no time pressure.  Leisurely walks in the sunshine, a highly anticipated viewing of the Hunger Games, hanging out in bare feet and PJs on the deck and... this banana cream pie.
The creamy texture of this pie is actually derived from whipped milk and egg that is firmed into a pudding-like consistency with the help of a gelatin slurry.  It has a delicate sweetness and delicious biscuit crunch that comes from the graham crust. 
I had plenty of helpers on hand this weekend to pull this delicious dessert together and I want to thank all of the boys in this family for their excellent hand modeling (!).

Vanilla Infused Banana Cream Pie with a Graham Crust (recipe adapted from Ellie Krieger's Banana Cream Pie )
  • 1 1/2 cups natural graham crumbs (preferably derived from 100 % whole wheat)
  • 1/4 cup + 2 Tbsp butter
  • 1 1/2 tsp unflavored gelatin
  • 3 Tbsp boiling water
  • 1/3 cup golden demerara sugar
  • 3 Tbsp whole wheat flour
  • 2 egg yolks
  • 1 1/2 cups almond milk (or alternate milk beverage)
  • 2 tsp pure vanilla essence 
  • 2 cups sliced banana (about 3 medium bananas)
  • Whipping cream for topping, optional

------------------------------ Heat oven to 350 F.
To make the Graham Crust:
Place graham crumbs and 1/4 cup melted butter together in a bowl.  Using a fork, mix graham crumbs and butter together until little balls of grain-like texture is achieved.

Lightly spray a 9-inch pie plate with olive or canola oil.  Place graham crumb mixture into the center of pie plate and, using your fingers, pat down on mixture pressing it into the plate and up along the sides about 1/2 inch. 


Meanwhile, place gelatin in a small bowl.  Add 3 tablespoons of boiling water and whisk until gelatin is dissolved.



In a medium size saucepan, whisk together demerara sugar and whole wheat flour.
In a separate bowl, whisk egg yolks and milk together. Add the egg and milk mixture to the saucepan and whisk such that the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for about 10 minutes or until mixture comes to a boil and has thickened. Stir in the vanilla essence and gelatin slurry. Remove saucepan from heat.

Arrange the sliced bananas on the graham cracker crust and pour the somewhat cooled pudding over top, coating the entire pie.


Place banana cream pie in the refrigerator until the pudding has set, about 3 hours.
Slice pie into pieces and top with a dollop of whipped cream, as desired.

-------------------------
a couple of other sides we enjoyed making this weekend...
Roasted Sweet Potato Garlic Chips
(on their way into the oven...)
  Sweet Potato Wedge Fries Recipe Sweet Potato Chips Recipe

Radiant Roasted Beets sliced thin with mandoline
(our youngest son adores fresh beets - who are we to deny him?)
And, for the pièces de résistance on our Sunday night table... 
Gorgeous Yorkshire Pudding thanks to Charles over at Five Euro Food my British blogging buddy who taught me how to make a proper popover!


Also keeping us company this weekend were these beautiful floral water gel beads that my brother gave us for Christmas

We had a great holiday weekend and we hope you did too! 





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