I wasn't really feeling like more pie -- having just recently finished leftovers from apple and pumpkin pies from Thanksgiving! :) -- and generally, cream pies aren't my favorite anyway; but I had a bunch of bananas leftover from a previous recipe which would have gone bad soon. So...I just baked the recipe in a casserole dish for a custard on it's own. It's not a recipe I'll probably do again; doesn't look much like a banana cream/custard pie, with or without the pie crust. It tasted alright -- served with whip cream and a sprinkle of cinnamon -- but the consistency was odd (mealy).
Ingredients:
3 bananas
1 tsp lemon juice
1 tsp vanilla
¼ tsp ginger
¼ tsp salt
4 eggs
½ C milk
½ C heavy cream
1/3 C light brown sugar
And, to make it a banana cream pie: 1 unbaked pie shell
Directions:
Peel and cut bananas in thirds, place in blender with lemon juice, vanilla, ginger and salt. Process until smooth. Beat eggs lightly with fork. Add milk, cream, sugar and do not over beat. Fold into banana mixture, turn into unbaked pastry shell. Bake at 450
° for 10 minutes. Reduce heat to 350
° and bake 50 minutes until custard is set.
2 comments:
I've not made a custard without cooking it, could this have caused the mealiness? Perhaps the ingredients just weren't dissolved together enough.
As for being dissolved, the first 5 ingredients are pretty much pureed; then this recipe specifically stated to "not over beat" after adding milk, cream and sugar...so, I didn't. Other custards I've made though I've put through a sieve after cooking the egg/cream/sugar ingredients - and that's usually done on the stove top, not baked in the oven. I generally TRY to stick to a recipe the first time I make it (rather than making adjustments and substitutions like I do frequently), but I'd definitely change some things IF I try this again.
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