Food Friday ..
March 12, 2010 No CommentsIt’s been awhile since I have posted a new recipe on Food Friday!
Well I am back .. with B-A-N-A-N-A-S !!!!
My friend and neighbor Laura, has about 5 banana trees in her yard. In the past month all the banana stalks were ready at the same time.
You can only imagine how many bananas that leaves us to eat up or use for cooking.
HUNDREDS!!!
So me being me, started cooking away. I made banana bread with cashews, froze some for smoothies, ate some, used some in oatmeal, made banana pancakes, ate more, and then got fancy and made a banana cream pie.
All I gotta say is .. YUMMMM !!
It was delicious.
And since bananas are soo cheap here, I thought I would share this one with you to impress your friends 
Banana Cream Pie Recipe:
Ingredients:
Directions:
- In a saucepan, combine the sugar, cornstarch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
- Cool by an open window for 45 mins or so.
- Chill in fridge for at least 3 hours, the longer the better. If you can do it overnight, I highly recommend it.
- I topped with whipped topping {In Brazil you can purchase Chantilly Cream in a box, its basically their version of Cool Whip. Its great. You can either purchase it in a large box, or small. Its a bit pricey, a large box is about R$10,00 and small being about R$4,00. I bought the large to be sure I had enough, but a small one would’ve worked. You can find this in the baking section of the store, on the shelf. Upon returning home you must put it in the fridge for 8 hours or you can do it like me and put it in the freezer for 2-3 hours and then it will be ready to use. Throw it into the blender, blend until thick and creamy, and smooth on top of your pie!}
Chantilly Cream for topping
Directions for pie crust :
Ingredients:
1 small package of Maziena cookies crumbled {shortbread cookies, you can either do vanilla or chocolate, I used vanilla}
6 tablespoons of Butter melted
1.5 teaspoon of Cinnamon {canela}
Crumble your cookies first { I do this in a blender for a few secs.} Mix all ingredients in a bowl. Then press into a pan or pyrex dish and bake on 200 Celsius for about 5-7 mins.
On a side note: this would be really nice with some melted chocolate drizzled inside the pie shell. I think I will do that next time 
Banana Cream Pie
*** Yeah I know the pie looks a bit messy in the pic, but well I was so anxious to eat it and didn’t chill it in the fridge for soo long, hence the fact it’s falling apart But it didn’t affect the taste ONE BIT !! ***
