This banana cream pie was also a part of the pie extravaganza. It is based on William Kontos’ Greek Diner Banana Cream Pie recipe from the Georgia Diner in Queens which I found in New York Cookbook by Molly O’Neill . It is unlike any other banana cream pie I have ever had. It is obscenely creamy. The creaminess is achieved with heavy cream, eggs and gelatin -really different from the vanilla custard style banana cream pies I’m used to. The original recipe called for only 2 teaspoons of powdered sugar in the cream filling…this is not sweet enough for the Wilson family tastebuds, so I increased the sugar; substantially; to 1/2 cup regular sugar; you, don’t have to. Warning: Do not eat this pie if you are worried about your arteries clogging.
Greek Diner Banana Cream Pie
adapted from William Kontos recipe in New York Cookbook by Molly O\\\’Neill
- ***crust ***********
- 2 cups flour
- 1 t. sugar
- 1/4 t. salt
- 1/2 cup plus 2 T. cold butter, cut into small chunks
- about 1/2 cup ice water
- *****banana cream*******
- 4 cups heavy whipping cream
- 1/2 cup sugar
- 2 envelopes unflavored gelatin
- 1/2 cup lukewarm milk
- 2 eggs, lightly beaten
- 2 T. banana extract
- 2 bananas, peeled and sliced
- *****topping **********
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 t. vanilla
- Make the crust by mixing together the dry ingredients and then cutting in the butter with a pastry blender until it resembles coarse meal. Stir in water a little at a time until it all holds together.
- Roll it out and fit it in a 9 inch pie pan, crimp the edges and prick the bottom with a fork. Line it with parchment and weight it with pie weights while baking for 30 minutes at 375 degrees. Let cool.
- Make the banana cream by mixing together the heavy cream and sugar. In another bowl sprinkle the gelatin on the lukewarm milk and whisk in to dissolve. Stir in the eggs and then stir in the heavy cream mixture and banana extract.
- Spread the banana slices evenly on the bottom of the pie crust and then pour the cream mixture over them.
- Whip the topping up by whipping the 2 cups of cream with the powdered sugar and vanilla until stiff. Spoon over the pie.
- Refrigerate until firm – at least 4 hours.