Banana cream pie is something that I have never had before now, but I have always thought it sounded amazing. Don’t you? How could you not be immediately hooked by such a title? To be perfectly honest though, I never even knew what it consisted of. I assumed it was some sort of banana pudding-y base with mounds of cream on top. I am sure that some people or restaurants pass off such a creation as banana cream pie, but now I stand corrected.
You start with a classic pie crust, and layer pastry cream with sliced bananas. This particular version from Dorie Greenspan uses a brown sugar pastry cream flavored with cinnamon and nutmeg – way to go, Dorie! The topping does consist of a gigantic mound of whipped cream – yummmmmm. The original recipe calls for mixing a couple tablespoons of sour cream into the topping. I tasted it before and after, and I wasn’t crazy about the addition of the sour cream. I don’t think it added much but did just cut the sweetness of the topping. Personally I think the pastry cream and banana slices would pair nicely with the sweeter whipped cream, so next time I will omit the sour cream altogether.
You definitely need to be a fan of bananas to enjoy this, because banana most definitely plays a starring role. As it should be of course, given the name of the dessert. I expected this to be a mess once cut into but it actually sliced beautifully. Unfortunately the light was gone by the time this was sliced, but it was also devoured so rapidly I’m not sure I could have taken a picture if I had tried. I’m submitting this recipe to Flavor of the Month hosted by Bake at 350, since the “flavor” for July is pie. Enjoy!