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 12Â 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
|
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.