Banana Cream Pie

I'm back! With pie. It's been a crazy few weeks with the miscarriage and then Husband's brother getting married last Friday. But now things are going back to normal. I've been craving banana cream pie since I was pregnant. And this was the recipe I'd printed out weeks ago but didn't get to try until now.

I made banana cream pie from a Betty Crocker recipe years ago which called for making your custard from scratch. None of that buying Jello pudding mix here, folks. It really does make a difference and it's not super difficult.

I started with sugar, cornstarch, and a touch of salt.

Then added the evaporated milk, eggs, and regular milk.

After that's all whisked, you stick that pot on the stove and cook it until it thickens. This will take a little while, but as Alton Brown says, "Your patience will be rewarded." (We've been watching Good Eats around here lately) As it cooks, it won't seem like much is happening, and then what feels like instantly you will go from that runny mixture to this:

Hello, beautiful.
Not difficult at all, just requires a little bit of patience. I should pause here and say I did not make my own pie crust. I bought a frozen one. Until I can get a new beater attachment, my mixer is out of commission.

I poured half of the filling into my crust then added the bananas.

After adding the rest of the filling, my pie was ready to go into the fridge to set.

I ended up letting it set overnight. The recipe says at least 4 hours and honestly, I kind of forgot about it after getting dinner and doing a little shopping last night. Oops. So today I added the whipped cream and of course had to give it a try. My first slice didn't come out pretty, as they never do, but this is some good stuff. I'm calling this my go to for banana cream pie. 4 stars.