<p>I am having nearly 30 people for Thanksgiving Dinner and I am looking for a Banana Cream Pie recipe that is tasty. My sister in law has made a great one in the past but she seems to have misplaced the recipe! I am looking for one with a graham cracker crust. Does anyone have a yummy BCP recipe that they can share? I am having lots of other pies and deserts but this one is a favorite of many of my guests and I don’t want to experiment on them!! So please, only recipes that have been tried and tasted, thanks!</p>
<p>Honestly, I use a graham cracker crust…then I prepare instant banana pudding (there are directions for pie filling on the box) using WHOLE milk. I add lot of sliced bananas to it and top it with REAL whipped cream. My family loves it and it’s as “easy as pie”.</p>
<p>Oh, is this ever the pie. A hit at recent Thanksgivings. </p>
<p>Use prepared or home made crust. </p>
<p>Mix in large microwave bowl, heat until very hot, almost boiling:</p>
<p>4 cups whole milk
1/2 C. sugar</p>
<p>Set aside. </p>
<p>In another bowl, whisk together:</p>
<p>1/2 C. sugar
1/2 C. cornstarch
dash salt
2 large eggs
4 egg yolks</p>
<p>Gradually add the egg mixture to the hot milk mixture. Cook for 1 minute in the microwave. Stop and stir. Continue this procedure until the mixture thickens. Set aside. </p>
<p>To the thickened mixture, whisk in:
2 oz butter
1 1/2 tsp. vanilla
rum as desired</p>
<p>Slice 2 to 3 bananas. Space the bananas between layers of pudding in the pie shell. Chill, top with whipping cream. </p>
<p>This can also be a coconut creme pie, which is made by adding 2 3/4 cups shredded coconut, and topping with 1/4 cup toasted coconut. Omit the rum.</p>
<p>This is a bit fancier, but it has an incredibly rich flavor:</p>
<p>Bananas Foster Cream Pie</p>
<p>Crust:</p>
<p>1-1/4 cup graham cracker crumbs
1/4 cup light brown sugar
1/4 cup unsalted butter, melted</p>
<p>Caramel Sauce:</p>
<p>3 tablespoons unsalted butter
1/3 cup light brown sugar, loosely packed
2 tablespoons cream
2 tablespoons dark rum</p>
<p>Filling:</p>
<p>2-3 bananas sliced
2 1/2-cups whole milk
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon all-spice
1/8 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 egg yolk
2 tablespoons unsalted butter</p>
<p>Topping:</p>
<p>2 cups heavy cream
1/2 teaspoon dry gelatin
1 tablespoon water, room temperature
1 teaspoon vanilla
2 tablespoons sugar
Cinnamon for dusting</p>
<p>Preheat oven to 350 F.</p>
<p>Mix the brown sugar, graham cracker crumbs and melted butter in a medium bowl until well mixed. Pour into a 9″ pie plate and press evenly to make a crust. Bake for 10 minutes. Allow to cool while you prepare the caramel. In a small skillet, melt the butter and brown sugar over medium low heat. Allow it to come to a boil, turn the heat down to low and cook for 30 seconds. Remove the pan from the heat and stir in the cream and rum. Allow to cool slightly. Slice the bananas and layer the slices on the bottom of the pie crust. Pour the caramel evenly over the bananas. Let cool at room temperature while you prepare the custard. In a heavy saucepan, combine the sugar, cornstarch, salt, vanilla, and spices. Pour in the milk and mix well. In a separate bowl, mix the eggs and egg yolk until frothy. Add to the milk mixture and whisk until well combined. Cook over medium heat until it comes to a simmer. Cook for an additional 30 seconds, then remove from heat. Strain the mixture into a large bowl, then whisk in the butter. Pour the custard over the bananas and caramel. Cover with plastic wrap, making sure it is pressed directly against the custard to prevent a skin from forming. Chill for at least four hours, but overnight is better.</p>
<p>To finish the pie, mix the dry gelatin with the water in a small microwave safe bowl. Allow to bloom for two minutes. Once bloomed, heat in the microwave for 10 seconds. Stir and let sit until it is room temperature. Place cream in a large bowl. Mix on medium speed until it begins to develop large bubbles. Add the vanilla and increase the speed to medium high. Add the sugar and the cooled gelatin. Increase the speed to high and beat until it thickens and holds soft peaks. Spread the cream over the cooled pie and dust with cinnamon. Chill for thirty minutes before slicing and serving.</p>