For those unaware of my plight, I was trying to replicate a pie that I had at my husband 40th birthday that someone brought. It was mousse-ee, not custard-ee. It was tall, and decadent and perfection. Now, this is coming from the girl who doesn't like bananas! I like banana flavor just not bananas. All slimy and mushy, ick. And even though I was going to incorporate ZERO fresh nanners into this masterpiece my friend Danielle from @ Hugs and Cookies XOXO convinced me that to leave them out would be tragic and unforgivable. FINE, I said, I will. I did, and boy did she save my behind!
I realize many banana cream pies are topped with coconut. For the love of banana cream pie....WHY? Coconut cream pie, I understand. But, why? It isn't suntan oil, some things just shouldn't be mixed! Although I don't believe you would mind having this slathered all......oh nevermind. Anyway, I did not top mine with coconut, not fresh, not toasted, not shredded or sweetened, NONE. Now a few crushed macadamia nuts might have been good on top. Mental note has been made.
Many banana cream pies are made with meringue, but since I was doing it MY way, I chose a Chantilly cream topping. (sweetened fresh whipping cream). Two recipes, BOTH very easy for the price of 1. Now where else do you get THAT sort of deal?
Here is the recipe. As usual I will make notes of the helpful or sarcastic type in parenthesis. LOL
You will need:
1 9inch pie shell (make your own with my recipe here, or buy one. You just need 1 crust)
3 cups heavy cream
2- 3.4 boxes INSTANT Banana Cream Pudding
1/4 tsp banana flavoring (optional)
2 tbsp milk
1 banana sliced (use more if you groove on the slimy things, 2 would be about right)
If you chose to buy a prebaked pie shell the next few steps can be skipped. If you made your own (standing ovation for you) or you bought just the unbaked crusts, keep reading.
Preheat your oven 425 degrees. Lay your dough, after it has been rolled out, into a deep 9 inch pie plate. Make sure to use a fork and prick the pie all over so it doesn't puff out on you. Bake for 15 minutes at 425 and then reduce heat to 375 and bake another 10-15 minutes. Remove from oven and let cool completely!
Now for the filling....in a stand mixer or in a bowl and using an electric mixer (or whisk if you are that motivated) beat your COLD heavy cream until it is whipped but not all the way to whipped cream. Add in both packages of instant pudding and whip until it is stiff. Add in milk and flavoring if you choose to use it. You could also add a drop or 2 of yellow food coloring if you felt so inclined. Whip just a few seconds longer until combined. Use a rubber spatula and clean off the sides of the bowl, give it a few folds and put aside.
Now, slice your bananas and add them to the bottom of your pie crust. I used 1 but you might want to use 2 or 3 if you really love bananas! Spoon your banana cream on top and spread evenly or mount up a bit higher in the middle like I did!
Now for the topping!
2 cups COLD heavy whipping cream
1/4 cup+1 tbsp powdered sugar
1 tsp vanilla
Whip cream until almost whipped. Add in sugar and vanilla and continue whipping until it is whipped cream! I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie.
Refrigerate for at least 2 hours!!!
Serve, and make sure to have plenty of napkins for BEFORE the pie. Your company will drool just watching you cut it!
Your "ate the filling, crust and cream, left the bananas" chefwannabe
P.S. Heavy cream whips twice as fast if your whisk and bowl and cream are ICE COLD! Toodles! Oh and one more things, I am the one who picked whipped cream on Facebook, so tall you whipped cream lovin' people.......I am right there with ya! <3