Banana Cream Pie
Banana Cream Pie
45m total time
30M prep time
10 ingredients
8 Servings servings
Ratings






FILLING: BEAT egg yolks in medium bowl; gradually STIR IN milk until blended. MIX sugar, cornstarch and salt in large heavy saucepan. Gradually STIR IN milk mixture until blended.
COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, about 12 minutes. BOIL and stir 1 minute. REMOVE from heat immediately. STIR IN butter and vanilla.
POUR half of the filling into pie crust. Arrange 2 bananas over filling. Top with remaining filling. PRESS piece of plastic wrap onto surface of filling to prevent a “skin” from forming. REFRIGERATE until thoroughly chilled, at least 2 hours or overnight.
TO SERVE: SPREAD whipped cream over filling. GARNISH with additional banana and a drizzle of caramel sauce, if desired.
large EGGS yolks |
4
|
milk |
2 cups
|
sugar |
3/4 cup
|
corn starch |
1/3 cup
|
salt |
1/4 tsp.
|
butter |
2 Tbsp.
|
vanilla |
1 tsp.
|
Vanilla Wafer Crust (9-inch), cooled |
1
|
bananas |
2
|
whipping cream, whipped sweetened with 2 Tbsp. powdered sugar |
1 cup
|