Banana Cream Pie
Taste of Home
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Cream pies are my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty topped with almonds…and it cuts easily, too. —Jodi Grable, Springfield, Missouri
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 10 min. Cook: 15 min. + chilling
Ingredients:
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 2 eggs, lightly beaten
- 3 tablespoons butter
- 1-1/2 teaspoons vanilla extract
- 2 large firm bananas
- 1 pastry shell (9 inches), baked
- 1 cup heavy whipping cream, whipped
- 1 tablespoon sliced almonds, toasted
Directions:
In a large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.
Slice the bananas into pastry shell; pour custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6-8 hours or overnight. Refrigerate leftovers. Yield: 6-8 servings.