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Banana Cream Pie

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

6-8 ServingsPrep: 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
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. Stir in crumbs
and sugar until combined.
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 the sugar, flour
and cornstarch. Gradually whisk in milk until smooth.

2 of 2

Banana Cream Pie (continued)

Directions (continued)

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
the 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.

Nutrition Facts: 1 serving (1 slice) equals 308 calories, 16 g fat (9 g saturated fat), 117 mg cholesterol, 296 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.