National Banana Creme Pie Day | Banana Creme Pie with Honey Whipped Cream and Pecan Brittle for #SundaySupper
Welcome to National Banana Creme Pie Day and Sunday Supper’s celebration of Fat Tuesday (a little early)! Today we are celebrating Mardi Gras with decadent dishes. Personally, that’s how I celebrate the majority of the year…
Today’s food holiday is perfect for Sunday Supper’s focus for this week. Banana Creme Pie is nothing if not decadent, but then I add a honey whipped cream and pecan brittle to it.
Even for a person who has a public disdain for bananas, I’d have this pie any day of the week. And, it’s so easy to make! The pecan brittle is so delicious that you’ll have to play keep away (from yourself!) until you are ready to assemble the pie.
Looking for more decadent dishes? Check out the food and drinks that the other Sunday Supper participants are contributing this week below my recipe!
- [b]Banana Creme Pie[/b]
- 1 (9-inch) pre-made graham cracker crust
- 1/4 cup flour
- 3/4 cup sugar
- 1/4 tsp salt
- 3 cups milk
- 3 large egg yolks, slightly beaten
- 1 1/2 tsp vanilla extract
- 1 tbsp butter
- 2 ripe bananas, sliced
- [b]Honey Whipped Cream[/b]
- 2 cups heavy whipping cream
- 2 tbsp honey
- 1 tsp vanilla extract
- [b]Pecan Brittle[/b]
- 1 cup pecans
- 2 cups sugar
- 1/2 cup water
- Mix flour, sugar and salt in a saucepan. Add milk gradually, stirring until smooth. Cook on medium-high until mixture boils, stirring constantly.
- Mix a small portion of the hot mixture with egg yolks (to bring up the temperature of the eggs without scrambling them). Add new egg mixture to the saucepan and boil for 2 more minutes, stirring constantly.
- Remove from heat and add vanilla extract and butter. Cool to room temperature.
- Place bananas in bottom of graham cracker crust. Pour cooled custard over bananas and place in refrigerator to set for 1-2 hours.
- Top with honey whipped cream and pecan brittle.
- Place bowl of stand mixer in freezer for 5 minutes. Pour heavy cream in the bowl, and beat for 5 minutes. Gradually increase the speed to medium until soft peaks have formed.
- Add honey and vanilla, continuing to beat until firm peaks form. Spread over cooled banana creme pie.
- Preheat oven to 325*F. Spread pecans on a baking sheet and bake about 5 minutes. Remove from oven, let cool, and coarsely chop.
- In a medium saucepan, combine sugar and water. Cook on high for about 8 minutes, or until a deep amber color has formed. Remove from heat and stir in the pecans.
- Pour on a baking sheet lined with parchment paper and allow to harden, about 20 minutes.
- When ready to assemble pie, chop brittle up and sprinkle on top of whipped cream.
Tomorrow: National Cold Cuts Day; National Mulled Wine Day
Here are the other decadent foods from my fellow Sunday Supper contributors: (!!!!)
Cocktails & Other Beverages:
- The Hurricane Cocktail Recipe from An Appealing Plan
- The French 75 from Kimchi MOM
- Sweet Potato Pie Smoothie from Peanut Butter and Peppers
- Fried Oysters and Remoulade from Jane’s Adventures in Dinner
- Shrimp in Mustard Sauce from Noshing With The Nolands
- Mini Sweet Potato Pies from MealDiva
- Cajun Crab Beignets from Delaware Girl Eats
- Pancetta and Mushroom Arancini from Ruffles & Truffles
- Creole Shrimp Po Boy Recipe from Small Wallet, Big Appetite
- Chicken and Sausage Gumbo from Supper for a Steal
- Sausage and Shrimp Jambalaya from Yours And Mind Are Ours
- Vegan Pizza Waffles from Killer Bunnies, Inc.
- Red Beans and Rice from Cookin’ Mimi
- Baked Catfish Po’Boy from Curious Cuisiniere
- Muffaletta from Casa de Crews
- Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
- Seafood Gumbo from Take A Bite Out of Boca
- Cajun Rice and Beans from Momma’s Meals
- Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
- Louisiana Roasted Barbecue Shrimp from Food Lust People Love
- Cajun Dirty Rice Bowls from The Dinner-Mom
- New Orleans Fried Chicken from Family Foodie
- Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
- Okra Creole from Cindy’s Recipes and Writings
- Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
- Chocolate Ganache Tart from Melanie Makes
- Banana Bread Pudding from Gotta Get Baked
- Delicious Saffron Baked Beignets from A Kitchen Hoor’s Adventures
- New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina
- Polish Paczki from Cravings of a Lunatic
- Buttermilk Beignets from The Messy Baker
- Eggless Bread Pudding in a Jar from What Smells So Good?
- Mint Julep Bars from The Girl In The Little Red Kitchen
- Mardi Gras Cupcakes with Cinnamon Frostingfrom Hezzi-D’s Books and Cooks
- Mardi Gras Long Johns from Kudos Kitchen by Renee
- Mexican Chocolate Coffee Cake from La Cocina de Leslie
- Fasnetküchle from The Not So Cheesy Kitchen
- Cheesecake Swirl Brownies from That Skinny Chick Can Bake
- Pecan and Chocolate Pralines from Desserts Required
- Chocolate Raspberry Cake from Clarks Condensed
- Baked Coconut Beignets from Mess Makes Food
- Ravioli dolci di Carnevale from Manu’s Menu
- Strawberry Paczki from Neighborfood
- Blackberry Fritters from girlichef
- Brownie Chocolate Chip Cheesecake from Magnolia Days
- Flourless Chocolate Cake in a Mug with Coconut Cream from Sue’s Nutrition Buzz
- Pecan Bars from Pies and Plots
- “Skinny Tuesday” Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
- Mocha Pear Cake from Happy Baking Days
- Skinny Baked Beignets from Daily Dish Recipes
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement