The County Fair Banana Cream Pie is a traditional dessert originating from some regions of the southern United States, where local fairs are annual events full of typical flavors and homemade recipes. This pie has become popular in various parts of Latin America, although under different names and similar preparations. For example, in Mexico and Central America it is commonly known as "banana pie" or "banana cake with cream," while in South American countries like Colombia and Ecuador, some variants are called "banana tart" or "creamy banana dessert." In all these places, the dessert stands out for combining the softness and natural sweetness of the banana with creams and toppings that provide complex textures and flavors. Its pecan nut crust is a sign of the influence of the American South, where these nuts are widely used in pastries and confectionery. The mix of ingredients like butter, rum, and vanilla adds a special touch that enhances the flavor of the banana.
How to Prepare County Fair Banana Cream Pie
For the crust: chop the pecans very finely, preferably in a food processor with a metal blade.
Place in a bowl with the other crust ingredients and mix until well combined.
Divide into two parts and press into the bottom of two pie pans.
Chill for 30 minutes.
Bake the crusts for 25 minutes at 350 degrees.
Let cool completely.
For the chocolate layer: melt the chocolate with butter and corn syrup in the top of a double boiler placed over hot, not boiling, water.
Stir frequently.
Remove from heat and let cool, then add the vanilla.
Divide between the baked crusts and spread evenly.
For the filling: heat the milk in a medium saucepan over medium heat until it is almost boiling.
Whisk the egg yolks and gradually add the sugar.
Then whisk in the flour.
Add the hot milk little by little, stirring.
Transfer to a medium saucepan and cook, stirring constantly over medium-high heat.
The mixture will form lumps as it begins to thicken.
Bring the mixture to a boil and boil for 1 minute, stirring constantly.
Remove the saucepan from the heat and continue stirring until the mixture is smooth.
Then whisk in the butter and optional rum.
Let cool to room temperature.
Peel the bananas, slice them thinly, and mix with lemon juice.
Whip one cup of cream until it is firm but not stiff.
Mix approximately a quarter of the whipped cream into the cooled egg mixture to lighten it, then fold in the remaining cream and the bananas into the egg mixture.
Fill the pie shells with the banana cream and smooth to level.
Whip the remaining cream until stiff.
Place spoonfuls around the edge of the pies and sprinkle with chopped pecans, if desired.
