Perfecting the Banana Cream Pie

Tomorrow is T's birthday which means tonight I will be making a banana cream pie. Sounds easy, right? Sure...if I bought a pre-made crust, some instant pudding, and a container of Cool Whip. But that would never do. It can only be made from scratch - just like his mom used to make when he was a little boy. And after many years of somewhat soupy and not-so-perfect pies, I think I've finally pretty much perfected it. The secret, my friends, is the love - oh, and lots and lots of stirring!

Perfect Pie Crust

1/3 cup & 1 tablespoon shortening
1 cup flour
1/2 teaspoon salt
2-3 tablespoons cold water

Cut shortening into flour. Add salt. Stir in water with fork just until mixture forms a round ball. Yields one 9-inch pie crust; double ingredients for 2 crusts. Bake at 425 degrees until golden brown; prick with fork before baking to prevent bubbles and blisters.

Banana Cream Pie

2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 egg yolks, slightly beaten
2 tablespoons butter, softened
1 1/2 tablespoons vanilla
2-3 large bananas
1 pint heavy whipping cream

Once pie crust has cooled to room temperature, peel and slice bananas and arrange in a layer approximately 1/2-inch thick on top of the pie crust. Set aside. Stir together sugar, cornstarch, and milk in a 2-quart saucepan over medium heat. Gradually add milk, stirring constantly (I usually add milk one cup at a time). Continue cooking and stirring over medium heat until mixture thickens and boils (make sure you stir continuously and that the mixture is really thick before you stop). Pour about 1/3 of the mixture into the bowl containing the egg yolks and mix well. Transfer egg yolk mixture back into the saucepan with the rest of the "pudding" mixture. Bring to a boil and stir for approximately one minute. Remove from heat and stir in butter and vanilla. Pour over bananas in pie crust and allow to cool slightly before refrigerating. Chill pie thoroughly (at least 2 hours) before covering with whipped cream and serving. (I usually chill the pie overnight and make the whipped cream the next day, just before serving).

Happy Birthday, baby! I love you with all of my heart!