Swedish Chef's Banana Cream Pie

In honor of Father's Day, I decided to make one of my favorite pies.  The recipe may seem a little fussy, but it is fairly simple when you break it down into the various steps.


Pie Crust:
Use your favorite pie crust recipe.  Or, to simplify matters, use a frozen or refrigerated, prepared crust.  In this demonstration, a refrigerated pie crust was used.  I rolled it out, fitted it to the pan, folded the edges under, and fluted the edges.

 
I then pricked the bottom and sides with a fork, placed a piece of foil over the crust, and filled it with dry beans.  The beans weigh the crust down and keep the edges from shrinking.  This technique is called blind baking.  Bake at 450º for 10-12 minutes.

 Remove from oven and remove foil and beans.  Using a fork, re-prick the bottom and sides of crust.  Return to oven for 3-4 minutes or until crust is lightly brown.  Remove from oven and allow to cool completely.

Filling:

Ingredients:
2 ripe bananas
¼ c. corn starch
1/8 t. salt
5 large egg yolks
2 c. whole milk
½ c. evaporated milk
1 t. vanilla extract
2 T. unsalted butter
2 t. brandy

Whisk sugar, corn starch, and salt together in a medium saucepan.  Whisk in the eggs yolks.

 

Immediately, but gradually, whisk in the whole milk, then the evaporated milk.  Add vanilla.  Bring the mixture to a simmer over medium heat, whisking frequently until slightly thickened.  Cook for one minute, until mixture is thick and smooth.

 
Off the heat, whisk in butter and brandy.

Pour filling into a shallow pan.  Lay a sheet of plastic wrap flush to the surface of the filling, in order to prevent a skin from forming.  Allow to cool at room temperature until just warm, about thirty minutes.

Pour half of the warm filling into the baked shell.

 
Slice two ripe bananas into quarter inch pieces.  Place banana pieces in a single layer over the filling.

Use the remaining filling to cover the bananas.  Add a sheet of plastic wrap flush to the surface of the filling, and refrigerate until completely chilled, about four hours.

Topping:
1 c. heavy cream, chilled
1 T. granulated sugar
1 t. vanilla extract

 

 
Just before serving, whip the cream, sugar, and vanilla together in a chilled bowl, until soft peaks form.  Spread the whipped cream over the top of the pie.   Return to the refrigerator to chill before serving.

This recipe serves 8 people.