Razanna Cream Pie (3 Stars)

30
Razanna Cream
1/15/12

Bottom Crust

We have been searching for unique pie recipes and this one sounded interesting. It's a banana cream pie with a raspberry glaze from the Lion House Pie book. It takes a while to make these cream pies and I get tired of standing so I rolled the computer chair to the stove. I know it sounds like the lazy-man's method to pie making and Kerry thought it was pretty funny too. I'm thinking about getting a cook-stool to avoid the teasing.

Crust: Buttermilk bottom crust

Filling:

Cooking the filling

2 cups whole milk, divided
1 cup half and half
1 Tablespoon butter
3/8 cup sugar
1/4 cup sugar
2 egg yolks
1/8 tespoon salt
1/4 cup cornstarch
1/2 teaspoon vanilla
2 bananas, sliced
Glaze:

Raspberry Glaze

3/4 cup raspberry preserves
2 Tablespoon warm water
1 cup raspberries


Prepare bottom crust and allow to cool. Combine 1-1/2 cup milk, half and half, butter and 3/8 cup sugar in double boiler and cook until butter is melted and milk is scalded. Whisk egg yolks and 1/2 cup sugar and salt very well. Slowly add mixture to the hot milk, stirring constantly. Allow to cook for 15 minutes stirring occasionally.  In a separate bowl, mix 1/2 cup milk and cornstarch together and then slowly add to the hot mixture stirring constantly . Allow to cook for 15 minutes stirring frequently. When thick remove from heat. Slice bananas into pie shell and pour mixture over bananas. Cool and then chill in refrigerator for 3 to 4 hours. mix preserves with water and spread on top of pie, sprinkle with raspberries.

Adding bananas from a chair

Stirring from a chair