Connor’s birthday pie

Connor asked for Banana Cream Pie for his birthday this year. He’s always been a chocolate sort of guy, but I’m thinking he gets enough chocolate at his job. Funny thing is, I love pie. I prefer it 100% over cake. But I don’t care for Banana Cream Pie. Any other cream pie, and I’m game, but banana, no thanks. Thing is, it wasn’t my birthday, so banana cream pie it was!

I used a Martha Stewart recipe. I think the only thing I changed was I did not make my pie crust. Instead, I used a Pillsbury refrigerated pie crust. It is my recent go-to and can be found in the refrigerated section of the grocery store, near the “pop and fresh” rolls and such.

I intended to add shaved chocolate to the top before serving but forgot. It would be a nice touch if you’re so inclined.

Unfortunately, in the rush to get the candles on the pie and serve it, I forgot to take a photo of the finished product.

Instead, please enjoy this photo of a half-eaten pie. 🙁

Banana Cream Pie

• 1 Pillsbury refrigerated pie crust
• 1 large whole egg, lightly beaten, plus 4 large egg yolks, divided
• 8 medium ripe bananas
• 3 cups whole milk
• 2/3 cup sugar
• 1/4 cup plus 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Shaved chocolate, for garnish, optional

Preheat oven to 375 degrees.

Unroll refrigerated pie crust and fit into a 9-inch pie pan. Fold under the overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush the rim of the dough with a beaten egg. Chill pie shell until firm, about 30 minutes.

Line the chilled pie crust with foil and fill with pie weights or dried beans. Bake until edges of crust turn golden, about 25 minutes. Remove foil and pie weights. Return crust to oven, and continue baking until golden all over, 15 to 20 minutes more. Place on a wire rack to cool completely.

Prepare an ice bath; set aside. In a medium 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, for 3 to 4 minutes.

In a slow and steady stream, whisk about a quarter of the hot milk mixture into egg yolks; whisk in the remaining milk mixture.

Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in the center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Set in an ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in the refrigerator, covered with plastic wrap, for up to 1 day.)

Cut 4 of the bananas into 1/4-inch slices, slightly on a diagonal. Beginning on the outside edge of the pie crust, arrange the slices, slightly overlapping.

Make another circle inside the outside circle and a few more in the very center.

Cover with the chilled custard, using an offset spatula to smooth it into an even layer.

In the bowl of an electric mixer fitted with the whisk attachment, combine cream and powdered sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up 24 hours.

Just before serving, cut 3 or 4 bananas into 1/4-inch slices, on a diagonal. Beginning at the edge of the pie crust, arrange the slices in slightly overlapping rows on top of the whipped cream.

Top with shaved chocolate, if desired, then slice and serve.

Makes 1 pie, serves 8 to 10