Blender Banana Cream Pie by The Careless Chef

 

Blender Banana Cream Pie by The Careless Chef

 

I’ve had so many people writing and asking questions about the Lemon Pie recipe.    Now I’ll answer all three of them.

 

1. You said you use a whole lemon in the recipe.  How do you get the seeds out?

Well Daphne, the secret is in the list of ingredients and I specifically refer to the lemon:  chopped.  Then look for the little hard white thingies.

 

2. What if I don’t like lemon because they hurt my stomach and I break out in hives, but my husband likes lemons and they don’t hurt his stomach?

I offer two solutions:  The first, is don’t make a lemon pie, Mildred!  Option II, which I think suits you better:  Sacrifice yourself for the good of mankind and continue to complain.

 

3.  Can you use fruit other than lemon?

Yes, Chrystal.  In fact, the other day I used moldy tangerines.  Just be sure to brush your teeth afterwards.

 

But, now, showing his magnanimity The Carless Cook will toss you another blender delight:  Banana Cream Pie!  Hint for Daphne:  Peel the bananas.

 

Blender Banana Cream Pie

Heat the oven to 350ºF, 180ºC

 

Ingredients

 

¾ cup sugar

3 tablespoons cornstarch

½ cup heavy cream

1 ½ cups milk

3 egg yolks

4 bananas, PEELED and broken into pieces (I used very dark, overly ripe bananas because that’s what I had in my frig)

a pat of butter

a nine inch graham cracker piecrust

 

Now comes the really difficult part:  Put everything but the piecrust in a blender and blend until it is the consistency of pudding. 

 

Pour the contents of the blender into a saucepan and cook until it begins to thicken.  Stir constantly or you will have lumps at the bottom of the pot!  Cook a couple of minutes more.

 

Pour the mixture into the piecrust and slip it in the oven for 15-18 minutes.  In my oven it took the full 18 minutes.  You can tell the pie is done when you only get a tiny bit of wiggle in the middle.

Allow the pie to cool, then cover and put it in the refrig.  It will thicken up nicely as it cools and will be easy to cut into slices.

 

For serving, you can top the pie with lightly sweetened whipped cream, or decorate with extra rounds of banana, or do as I did and just lightly sprinkle the whole pie with cinnamon.  OR, you can use the egg whites to make a merengue, pile the merengue the top and then bake the pie. 

Merengue is not a favorite of The Careless Cook.  He thinks it detracts from the fruit flavor.  This is one of the lesser known of his personality flaws.

 

I tested my creation on a women’s Sunday School class and got rave reviews, along with proposals of marriage, and several phone numbers.

 

Only kidding.  No one proposed marriage.