Sunrise Flour Mill
Dough for a one-crust pie, slightly chilled for easier rolling. Crust Recipe in Recipe Notes Below.
½ Cup organic cane sugar
⅓ Cup Heritage Whole Wheat Pastry Flour
¼ tsp salt
2 Cups whole milk
3 egg yolks, slightly beaten
2 tbsp butter
2 tsp real vanilla extract
2-3 bananas, firm to slightly soft, sliced into ½ inch pieces
Whipping cream, optional
Added bananas, optional
Heat oven to 350F
On a floured surface, roll dough to fit a 9” pie plate
Bake 20 minutes or until the edge is golden brown
If you prefer you can line the crust with foil and add pie weights or beans (or poke small holes)
When the edge is golden brown, remove foil and weights. If the bottom isn’t brown, bake for a couple of more minutes.
Cool crust on a wire rack.
In a medium saucepan, combine the sugar, flour, and salt.
In a separate bowl, whisk together milk, eggs, and vanilla.
Add the milk mixture to the sauce pan. Cook over low heat, whisking quickly and constantly until the mixture is thick and bubbly. This step is very important so the eggs don’t curdle. Once it’s thick, stir constantly for 2 more minutes or until the mixture is pudding consistency.
Remove from heat and add butter. Stir until the butter is melted.
Slice bananas into ½” pieces. Spread evenly over the crust.
Pour filling over bananas.
Cool on a wire rack for one hour. If it won’t be eaten right away after it’s cool, cover with plastic wrap or foil and refrigerate.
It’s delicious as it is but if you want to add whipped cream, add it right before serving.
Add more banana slices on top of the whipped cream, if desired.
Whisking the filling constantly and quickly over low heat is very important! You don't want scrambled eggs!
Need a crust recipe? This is our favorite one! You'll want to cut this crust recipe in half since you only need one crust for banana cream pie.