Banana Cream Pie

I know I need to post a recipe to my blog when I keep going back to a website to look it up and make it. I've made this a few times now and we love it. I especially like how easy it is to make the custard filling. I've made some adjustments to the original recipe. I use my own graham cracker crust and I make my whipping cream as explained below. It's one of our favorite pies and it will be one of your too!

Banana Cream Pie

adapted from chef-in-training.com
1 9 inch graham cracker crust (this is the recipe I like)
¾ cup sugar
¼ cup cornstarch
2 cups half and half
4 egg yolks
3 TBSPs butter
1½ tsps vanilla extract
2 large bananas, sliced
1½ cups heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla

1. In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly until thick. Boil 1 minute and remove from heat. Stir in butter, and vanilla.
2. Pour ½ of the filling into the crust. Top with sliced bananas to cover the filling. Pour the rest of the filling over the bananas. Cover with saran wrap directly on the filling itself to avoiding a sticky film on top. Chill for at least 3 hours. Top with another layer of sliced bananas.
3. In a medium mixing bowl, beat whipping cream, powdered sugar, and vanilla at high speed until stiff peaks form. Spread whipping cream over the top of the bananas and then garnish with a few more slices of bananas. Serve.

Fried Zucchini

If you are growing zucchini in your garden, then I hope you are making this!! Even if don't have an abundance of zucchini, this is a fun fried side dish. I planted 3 varieties of zucchini in my garden this year and we tried them all fried. This is the way I like to bread and fry mine.

Fried Zucchini

2 medium zucchini about 1 ½ lbs
2-3 cups of canola oil (you want it to be about 2 or 3 inches deep in your pan)
3/4 cup flour
2 eggs
1/2 cup milk
Salt and pepper to taste
½ cup grated Parmesan cheese
2 cups Italian bread crumbs

1. Heat oil in pan or deep fryer to 350 degrees.
2. While oil is heating up, wash zucchini and slice into ½ inch slices.
3. In a shallow dish like a pie pan, add flour. Set aside.
4. In a separate shallow dish, whisk eggs. Add milk and salt and pepper to taste. Set aside.
5. Combine Parmesan cheese and bread crumbs in another shallow dish. Set aside.
6. Dredge zucchini in flour, dip in eggs, then cover in bread crumbs. Make sure to really cover the zucchini slice each time. Pack the bread crumbs on a little if you need to. Repeat with remaining slices.
7. Fry zucchini a few at a time cooking 2-3 minutes per side. Remove to paper towel lined plate.

Gray and Cocozelle Zucchini