Printable | Taste of Home

Banana Cream Pie

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

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.

Printed from tasteofhome.com Sep 7, 2008

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Banana Cream Pie cont.

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.