I made Banana Cream Pie for the first time ever a few weeks ago. The original recipe is from: http://allrecipes.com/recipe/banana-cream-pie-i/
My version is below, altered to use less sugar and my favorite baking ingredients, honey and cinnamon.
Pie Crust:
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup canola oil
2 1/2 tbs water
Preheat oven to 425.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put bottom pie crust in a glass pie pan. Bake for 10 minutes.
Filling:
1/4 cup brown sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
2 eggs, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
1 tbs honey
1/4 tsp cinnamon
whipped cream, optional
Preheat oven to 350 F.
In a saucepan, combine the sugar, flour, 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 & keep stirring. Remove the mixture from the stove; add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Drizzle with honey. Sprinkle with cinnamon. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Before serving, top each slice of pie with whipped cream, if desired.
Whipped Cream:
1 cup heavy cream
2 tbs sugar (I used 1/2 tbs)
1/2 tsp vanilla
Beat whipping cream, sugar and vanilla with an electric mixer on medium until soft peaks form.
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