Ingredients with Measurements:
- 1 pre-made 9-inch pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1/2 cup chopped walnuts
Special equipment needed:
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Plastic wrap
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bake the pre-made pie crust according to package instructions and let it cool.
3. In a saucepan, whisk together the sugar, cornstarch, and salt.
4. Gradually whisk in the milk until the mixture is smooth.
5. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and comes to a boil.
6. Reduce the heat to low and cook for an additional 2 minutes, stirring constantly.
7. In a separate bowl, whisk the egg yolks.
8. Gradually whisk in 1 cup of the hot milk mixture into the egg yolks to temper them.
9. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture and cook over low heat, stirring constantly, for 2 minutes.
10. Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
11. Layer the sliced bananas and chopped walnuts in the bottom of the cooled pie crust.
12. Pour the sugar cream mixture over the bananas and walnuts.
13. Cover the pie with plastic wrap and refrigerate for at least 2 hours or until set.
14. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 375°F
Serving size:
1 slice
Nutritional information:
Calories: 400
Fat: 19g
Saturated Fat: 7g
Cholesterol: 95mg
Sodium: 200mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 39g
Protein: 6g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- You can use a homemade pie crust instead of a pre-made one.
Variations:
- You can add a layer of whipped cream on top of the pie before serving.
- You can use different fruits such as strawberries or peaches instead of bananas.
Tips and tricks:
- Make sure to stir the sugar cream mixture constantly to prevent it from burning.
- Let the pie cool completely before refrigerating to prevent condensation from forming on the plastic wrap.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- This pie is best served chilled and does not need to be reheated.
Presentation ideas:
- Top the pie with whipped cream and chopped walnuts before serving.
Garnishes:
- Whipped cream
- Chopped walnuts
Pairings:
- Coffee
- Hot tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the sugar cream mixture is too thick, add a little more milk to thin it out.
Food safety advice:
- Make sure to refrigerate the pie immediately after making it to prevent bacterial growth.
Food history:
- Sugar cream pie is a traditional Amish dessert that originated in Indiana.
Flavor profiles:
- Sweet
- Creamy
- Nutty
- Banana flavor
Serving suggestions:
- Serve chilled as a dessert after a meal.
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Taste: Sweet, Nutty, Creamy, Banana, Banana-Flavored