I remember being 6 years old and going to Nation’s Giant Hamburgers in Daly City, California with my Dad. That was our thing. Dad would take me to Nation’s after church. I had a favorite pair of jeans that I had to wear to Nation’s. They were cute jeans with colorful paint splattered all over them. I absolutely loved those jeans. Dad let me change into them. I would go into the church bathroom and quickly change from my poofy dress into my “cool paint” jeans and off we went to Nation’s.
I could never eat an entire cheeseburger but that didn’t stop me from trying. For some reason my Dad still let me order an entire cheeseburger that he knew I couldn’t finish just to make his little girl happy. I tried so hard to eat as much as I could but I was really there for the dessert. After Dad finished his cheeseburger with extra bacon and an extra slice of tomato I asked the burning question, “Daddy can I go look at the dessert now?” Of course, he let me. I ran over to that gorgeous piece of glass and stared at the apple pie, cheesecake, cherry pie, chocolate cream pie, and banana cream pie. There were so many options to choose from. Dad walked over and said, “Puddin’ we’ve never tried banana cream pie here so let’s try that with some milk.” That sounded like a plan. There was loads of fresh whipped cream on top. We ordered it and the waiter brought us 2 spoons.
That was my first introduction to banana cream pie and I’ve been hooked ever since. Dessert is everything to me. Especially a delicious creamy dessert like Banana Cream Pie. I decided to remix this old-fashioned favorite with a little flair here and there. Here’s what I came up with and you’re going to love it.
2 tablespoons flour
1/8 teaspoon salt
1 tablespoon butter
1 cup whole milk
1/4 cup sugar
2 egg yolks
2 bananas (sliced)
2 tablespoons olive oil
1/2 teaspoon cinnamon
1 tablespoon honey
refrigerated pie crust
1 cup whipping cream
1/3 cup caramel sauce
- In a medium-sized saucepan combine: flour, salt, and sugar. Slowly stir in milk and stir constantly. Cook until smooth about 2-3 minutes. Add beaten egg, butter, and vanilla. Continue to stir until smooth. Remove from heat and set aside.
- In a skillet over medium heat add olive oil. Allow oil to heat up for 2 minutes. Add honey and cinnamon to olive oil. Add sliced bananas and fry for 2 minutes on each side or until golden brown. Remove from heat and set aside.
- Heat oven to 400 degrees. Unroll pie crust and with your favorite small cookie cutter punch out several little pie crusts (I cut out 20 mini pie crusts) and place them on a non-stick cookie sheet or parchment paper on top of a regular cookie sheet. Place in oven and bake until golden brown. Ovens vary but mine took 7 minutes to become golden. Watch the oven closely so they do not burn. Remove from oven and set aside.
- In a stand mixer add whipping cream and caramel sauce. Mix on medium for several minutes until the texture begins to whip up. When it is whipped to your heart’s content it is done.
- In a small dish begin to layer your pie. Add a few pie crusts to cover the bottom, then add pudding, fried bananas, and dollops of caramel whipped cream. Continue layering in this order. Serve.
You did it! The fried banana cream pie is complete. I would absolutely love to see how it came out. Tag me at #SavorV so I can see your delicious work.