This one is a family favorite! Often requested on birthdays and holidays.
You can make graham cracker crumbs by pulsing graham crackers in a food processor until finely ground or placing in a ziplock bag and crushing with a rolling pin.
Makes 1- 9” pie
2 cups Graham crackers crumbs
⅓ cup granulated sugar
¼ tsp. Kosher salt
¼ cup very mashed banana
4 tbsp. Unsalted butter
1 ½ cups whole milk
1 ½ cups heavy cream
4 tbsp. unsalted butter, cut into pieces
¼ teaspoon kosher salt
1 vanilla bean, split lengthwise, seeds scraped
½ tsp. vanilla extract
3 large egg yolks
½ cup sugar
¼ cup cornstarch
4-5 ripe bananas, peeled, sliced into ¼” rounds
Heat oven to 350 degrees.
In a large bowl, whisk graham cracker crumbs, sugar, salt until well combined. Add mashed banana and stir until evenly distributed, Cook butter in a small skillet over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a bowl with reserved graham cracker mixture and stir until mixture is coated in browned butter. Pour mixture into a 9” pie plate, evenly pressing mixture into the bottom and up the sides of the plate with your fingertips or the bottom of a measuring cup. Chill until firm, 30 minutes. Bake crust until golden brown, 12-15 minutes. Allow to cool completely.
Combine milk, cream, butter and salt in a large saucepan. Add seeds from vanilla bean and add pod. Bring to a simmer over medium heat, stirring occasionally, and cook until butter is melted and mixture is warm.
Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until light and very pale, about 3 minutes. Add cornstarch and whisk until no dry spots remain. Whisking constantly, slowly add warm milk mixture. Pour mixture back into saucepan and cook over medium-high heat, whisking constantly, until custard is thick and pudding-like in consistency and just beginning to boil, 5–7 minutes. Add vanilla extract and whisk to combine. Remove vanilla pod and transfer to a bowl.
Cover bowl with plastic wrap, pressing directly onto surface, and chill until cold, at least 2 hours.
Stir custard to loosen, if necessary. Using a small offset spatula, spread ¾ cup custard over bottom of prepared crust. Top entire surface with 1 layer sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day.
Custard and crust can be made 1 day ahead.
We ate a similar dish at ABC Cocina and knew that I had to recreate it for my daughters. If the other components are already made this dish comes together really fast. We eat these little shrimpies with our grain bowls, as a side dish or appetizer. I love to set out a big platter at gatherings and let people snack. Just increase the recipe proportions to your needs.read more
This chili oil is inspired by a recent trip to ABC Cocina where they served it with shrimp. When I made if for my house and the oil did not last long. We eat it with shrimp, fish, chicken, on eggs, with rice, on pizza. Things like “why don’t we always have chili oil in the house”, was said. So now we always do. It just adds a little extra something-something to whatever you’re eating.read more
I had puffed rice recently as a garnish on a crudo dish and I loved the contrast of the crisp puffed rice against the tender pieces of fish. The crispy-ness doesn’t last long so make it soon before you use it. It’s a fun way to use any leftover rice (or grains), use it on salads or in grain bowls, anytime you want a little extra crispy.read more