Awhile back I wrote up a review of a kids’ cookbook called “B” is for Baking before I’d had a chance to try many of the recipes. Now after my youngest daughter and I have used it awhile, I decided I undersold it in my initial review. It is totally my kind of cookbook. Over years of parenting, we’ve owned a few kids’ cookbooks, and I’ve found many ‘dumb down’ recipes by using lots of convenience food. But this baking book has real recipes– fun stuff that appeals to kids like pizza and PB&J cookies, featuring simple ingredients and teaching real cooking skills.
Recently my daughter brought me the cookbook and requested ‘Ernie’s Banana Cream Pie in the Sky.’ I’ve never made banana cream pie in my life, and took the recipe from her hands fully expecting I’d have to tell her we didn’t have all the ingredients. Then I looked at the recipe. Lo and behold, this recipe did not call for pudding mix or cool whip, and we had everything on the list except graham crackers for the crust. (I just did the push-in piecrust recipe from Family Feasts.) We made the recipe together that afternoon and it was a hit with everyone.
- One graham cracker crust
- 4 large eggs, separated (whites and yolks in different bowls)
- 2 cups milk
- 1 T. olive oil
- 2/3 c. granulated sugar
- 2 T. cornstarch
- 1 t. vanilla extract
- 3 medium bananas, thinly sliced
- 1/4 c. powdered (confectioners) sugar
- Bake graham cracker crust for 7-8 minutes on 350 degrees.
- Separate egg yolks from whites. I find that the easiest way to do this is to carefully crack a whole egg into a small bowl. Then cup your fingers and carefully lift out the yolk without breaking it, letting the white go back into the original bowl and setting the yolk into a new bowl. It is OK if a little white remains in in the yolk bowl. But make sure that the white bowl contains no yolk, since that will prevent your topping from getting nice and frothy like you want it to later on.
- In a medium bowl whisk together egg yolks, milk, and oil until smooth.
- In a medium saucepan whisk together the granulated sugar and the cornstarch, then add milk/egg yolk mixture and whisk until well blended.
- Place the saucepan over medium heat, whisking constantly, for 10 minutes, until the mixture comes to a boil and starts to thicken. Remove from burner and set aside. Add vanilla.
- While you're doing this, you can have your child slice the bananas, then place them in a layer all over the bottom of the pie crust. (Make sure the pan has cooled enough so that it won't burn anyone.)
- In a medium bowl, with an electric mixer and perfectly clean blades, beat the egg whites on medium speed until they are foamy. Gradually add the powdered sugar until glossy stiff peaks form.
- Pour the warm pudding into the crust. Spoon the egg white topping over the filling, spreading to the edge of the pie to seal up the filling completely.
- Bake at 350 degrees for 12-14 minutes, or until topping is golden brown. Transfer pie to rack to cool completely. Refrigerate until ready to serve. Enjoy!