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Banana Cream Pie and a Little Bit o’ Love

“Banana Cream Pie (and a Little Bit o’ Love)” is a laugh-out-loud, toe-tappin’ country jam that sounds like what would happen if a cowboy hosted a cooking show after one too many sweet teas. Mismatched Menace plays the role of a small-town kitchen Casanova, singin’ about life, love, and the perfect pie crust in the same breath. The track’s got all the right fixin’s: twangy guitars, a laid-back banjo groove, and a whole lotta humor. Between verses, Menace walks listeners through the actual recipe, but with that signature southern charm — talkin’ about “chunkin’ butter like your ex’s attitude,” “whippin’ cream like a Friday night bar fight,” and “tastin’ victory one banana slice at a time.” The song builds like the pie itself: first the crunchy walnut crust, then a silky smooth filling, and finally a mountain of whipped cream on top. The chorus celebrates good food and good company with lines like: “Oh baby, grab that whipped cream high, We’re servin’ up heaven, that’s no lie. You can keep your fancy city guy, I got butter, bananas, and a walnut pie!” It’s equal parts comedy and comfort, with a rhythm so catchy you’ll be hummin’ while you bake. Menace even ends the song with a spoken outro, drawlin’: “You don’t need diamonds or wine, darlin’… just a clean plate and a banana cream pie.” This one’s more than a tune — it’s a recipe you can dance to. Crust 1¼ cup toasted walnuts 1 cup flour ⅛ teaspoon salt 6 tablespoons cold butter, cut into 1-inch pieces 2 tablespoons ice water Instructions: Place toasted walnuts in a food processor and pulse for 30 seconds until finely ground (but not powdered). Remove 2 tablespoons for garnish. Add flour and salt; pulse to combine. Add cold butter and pulse until crumbly. Add ice water; process until it comes together in large clumps. Spray a 9-inch pie dish with cooking spray. Press crust into the bottom and sides. Prick with a fork and refrigerate for 15 minutes. Preheat oven to 350°F. Place parchment paper and pie weights (or dried beans) on top. Bake for 20 minutes, remove weights and parchment, and bake another 10 minutes until golden. Cool completely. Filling 1 cup sugar ⅓ cup flour ¼ teaspoon salt 2 cups whole milk 3 egg yolks (room temperature) 1 tablespoon butter 2 teaspoons vanilla extract 2–3 bananas, sliced into ¼-inch slices Instructions: In a saucepan, whisk sugar, flour, and salt. Slowly whisk in milk. Cook over medium heat, whisking constantly, until thick and bubbly (3–5 minutes). Reduce heat to low and cook 2 minutes more. In a separate bowl, beat egg yolks. Gradually add about ½ cup of the hot milk mixture, a spoonful at a time, to warm the yolks. Slowly whisk the yolk mixture back into the saucepan. Cook 2 more minutes on low until creamy. Remove from heat; stir in butter and vanilla. Pour into a bowl, press plastic wrap directly on the surface, and let cool for 30 minutes. Assembly Slice bananas evenly across the cooled crust. Pour the filling over the bananas. Refrigerate for 3–4 hours until set. Top with whipped cream and sprinkle with reserved walnuts. Optional Whipped Cream 1 cup heavy cream ¼ cup powdered sugar ½ teaspoon vanilla extract Whip until soft peaks form and spread over the pie before serving. Tagline: 🍌 “It’s love, laughter, and butter — served by the slice.”