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This article tells you how to make a very quick and easy banana cream pie plus two scrumptious variations: Black Bottom Banana Cream Pie and Chocolate Banana Cream Pie.

Bavarian Cream and Chocolate Bavarian Cream are used for the fillings. You can purchase premade fillings or make your own from scratch—the recipe is included. Bavarian cream is also used as a filling in pastries and donuts, between cake layers, in crepes, and in many other applications. You may also use other fillings for your pie.

Cream pies are made in pre-baked crusts. The filling is added after baking.

What you'll need

- A just add-water pie crust mix to make a single nine-inch crust or a premade crust from your grocer's shelves. - 2 or 3 ripe bananas - A premade Bavarian cream filling - Whipped cream topping

Step 1: Mix the pie crust according to the package directions. Roll out the crust. Transfer the pie crust from the counter to the pan and line the pan. Finish the edges or trim the crust as desired.

Step 2: Prick the pie crust on the bottom and sides to allow steam to escape from the crust. To keep the crust from bubbling, place a pie chain weight on the crust or use another weight system.

Step 3: Preheat the oven to 425 degrees. Bake the crust for ten minutes or until it starts to brown. Let it cool for at least ten minutes.

Step 4: Slice the bananas and lay them across the bottom of the pie. Cover the pie with Bavarian cream filling. Garnish with whipped cream topping.

To make your own Bavarian cream

1 packet unflavored gelatin, about one tablespoon 3 tablespoons milk 1/4 cup sugar 5 large egg yolks 1 1/4 cups whipped cream 1 tablespoon good quality vanilla extract 1 1/4 cups whipped cream (second measure)

1. Place the milk in a small bowl. Sprinkle the gelatin into the milk and set aside. 2. Whisk the sugar and egg yolks together. 3. Heat the cream until it just starts to simmer. Do not boil. Slowly whisk the hot cream into the egg mixture to temper the eggs. 4. Cook the mixture in a double boiler or over simmering water, stirring, until it starts to thicken and simmer. Remove the cream mixture from heat and stir in the milk and gelatin mixture. Add the vanilla. 5. Pour the cream mixture into a bowl and place bowl in an ice bath and stir until the mixture cools to room temperature. 6. Whip the second measure of whipped cream. Fold in the whipped cream. Refrigerate until you are ready to use the Bavarian Cream.

Black Bottom Banana Cream Pie

For the Black Bottom Banana Cream Pie, make as above except add a layer of chocolate ganache across the bottom of the pie crust, a chocolate layer under the banana filling. Ganache is wonderful, all-purpose, chocolate filling that is used in pastries, cake coatings, and as filling between cake layers. Here's how to make it:

Chocolate Ganache

1 cup dark chocolate wafers or dark chocolate chips 1/4 cup heavy cream 2 tablespoons butter

Put all three ingredients in a medium, microwave-safe bowl. Microwave it in 30 second intervals until the chocolate is melted, stirring between intervals. The ganache will thicken as it cools. You may thin it further with additional cream.

Chocolate Banana Cream Pie

Make your pie as above but use Chocolate Bavarian Cream. You can purchase Chocolate Bavarian Cream online or make your own by melting dark chocolate and folding it into the Bavarian cream. About 3/4 cup dark chocolate chips per pie is about right for most tastes.

Dennis Weaver has written numerous books, articles, and recipes including a free e-book, "The Perfect Pie," with recipes and techniques. He is the president of The Prepared Pantry, a seller of ingredients, kitchen tools, gourmet food, and baking mixes— including a just-add-water pie crust mix along with pastry and pie fillings including Bavarian cream. http://www.preparedpantry.com/Pastry-and-Pie-Filling.aspx

Article Source: The Best Banana Cream Pie May Be the Quickest