Anyone else missing summer just a little bit? No? Just me?
Over the course of just two days the weather in L.A. has shifted drastically from summer heat to winter cold, without the polite fall transition in between. The change was unexpected and not something I was at all prepared for, and in typical L.A. fashion, I’m going to complain about the fact that the temperature has had the audacity to dip below 70 degrees.
Ok, got that off my chest.
This banana cream pie was born out of a hankering for something cool and summery. I can’t help the fact that I crave cold desserts in the winter time no more than I can help eating chocolate for every meal of every day. It’s just the way I’m wired, you know? But this banana cream pie is so, so good because the filling is made from scratch. You create the filling using half-and-half that’s been steeped in sliced bananas for 24 hours to create that sweet banana flavor that just punches you in the mouth on the first bite.
But I will admit that my favorite part of any pie (or cheesecake for that matter) is the graham cracker crust. I take my graham cracker crust very seriously. That’s why I love the recipe for this crust, because it includes ground cinnamon for a lightly sweet, warm fall flavor. I could seriously eat this crust by itself, but it’s even better when paired with the banana filling 🙂
The source of this recipe is The Sprinkles Baking Book, which I think is the first book I ever pre-ordered. Anyone who knows me knows that I am obsessed with Sprinkles Cupcakes, and would literally scrub pots for Candace Nelson if it meant she would make me Salted Caramel cupcakes for the rest of my life. All of the recipes in this cookbook have been a home run, and I’ve had a lot of fun baking up a storm.
I would say that this banana cream pie recipe is better than your grandma’s but I want to stay on her good side so that she’ll invite me over for supper next Sunday. So I’ll just say that you have to make this recipe because it’s easy, nostalgic, and perfectly satisfying.