Banana Cream Pie
Quick Cooking
I fix this creamy dessert whenever I need a no-fuss treat. Friends are surprised to hear that it's made in the microwave because the soft banana filling and thick buttery crust taste like I slaved over the stove for hours.
-Anne Schroeder, Yarrow, British Columbia
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Microwave
TIME: Prep: 20 min. + chilling Cook: 30 min. + cooling
Ingredients:
- 1/3 cup butter, cubed
- 1-1/4 cups graham cracker crumbs
- 3 tablespoons sugar
- FILLING:
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2-1/4 cups milk
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 to 2 medium firm bananas, cut into 1/4-inch slices
- Cool Whip® whipped topping and additional banana slices, optional
- Whipped topping and additional banana slices, optional
Directions:
Place butter in a greased 9-in. microwave-safe pie plate. Heat, uncovered, on high for 45 seconds or until melted, turning once. Stir in crumbs and sugar; mix well. Press onto the bottom and up the sides of plate. Cook, uncovered, on high for 1 to 1-1/2 minutes or until crust is firm and holds together. Cool completely.
For filling, in a 2-qt. microwave-safe bowl, combine sugar, flour and cornstarch. Gradually whisk in milk until smooth.
Microwave, uncovered, on high for 7-8 minutes or until thickened, stirring every 2 minutes. Stir a small amount of hot liquid into egg yolks. Gradually return to the bowl, stirring constantly. Cook 30-60 seconds longer or until bubbly, stirring every 15 seconds. Stir in butter, vanilla and salt until butter is melted. Cool for 20 minutes, stirring several times.
Arrange bananas in crust. Top with filling. Cover and chill 8 hours or overnight. Top with whipped topping and additional bananas if desired. Yield: 6-8 servings.