Pie Anyone?

A mother's hands hold you when your upset, fix the scrap on your knee, and pick you up when you are down.  They also scold with the force of knife and can put you in your place.  But most importantly, a mother's hands can make a memory and pass on stories to the next generation.  Take my mother's hands for example.  They look like my Grandma Muriel's hands and as I look at my own I can see the comparison; short fingers, large knuckles, and hard working.

As I photographed my mom making her famous banana cream pie she explained to me how she could never make her mom's crust, as I can't seem to make my mom's either.  She pulled out her old McCall recipe books tattered with age.  She still uses the 70's golden rod colored plastic measuring cups even though she has a set of stainless steel.  The memories came flooding back to me as she talked through the process of making the pie.

Now, I could go on to regurgitate all those memories, but let's face it you are not my psych and the reason you looked at the post was for the pie recipe, so here you go!

Mom's Famous Banana Cream Pie

Crust:

1 1/4 c. all purpose flour

1/2 tsp. salt

1/3 c. veggie oil

2 tbls. cold water

Sift the flour and salt together, then add the oil and water.  My mom mixed all the ingredients together with a fork (picture above).  She said if it doesn't come together you can add a little more oil.  This makes one pie crust and do not have refrigerate it before rolling it out.  When rolling the dough out, place it between two sheets of wax paper, but a little water on the counter so it doesn't slide around.

Once it is rolled out enough to fit your pie dish, lay it down and then trim off the extra dough around the edges.  If any area tears, just fix it with the extra dough you trimmed off.  Pinch the edges and fork the bottom.  Bake for about 12-15 minutes on 450 degrees.

Creamy Filling

3/4 c. sugar

1/4 c. cornstarch

1/2 tsp. salt

2 1/2 c. milk

3 egg yolks beaten

1 tbls. butter

1 tsp. vanilla

Combine the sugar, cornstarch, and salt in a microwavable safe bowl.  Whisk milk in gradually.  Microwave mixture on medium high heat for about 8 minutes, checking periodically and whisking.  Microwave at five minute intervals until bubbly and thick.  Keeping checking and whisking!  If it gets lumpy you can strain it, but mom says to just "whisk the hell out of it."

Temper the egg yolks and add to the mixture.  Microwave again for about two minutes.  Then add butter and vanilla.  Let cool in the refrigerator.

To Assemble:

Take your now cool pie crust and place half of the pudding mixture in the crust.  Slice up a two bananas on top of the pudding mixture.  Top with the remaining pudding, do not allow bananas to show through or they will turn brown.  Top with whip cream and enjoy.