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Banana Cream Pie

Banana Cream Pie
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
6-8 ServingsPrep: 10 min. Cook: 15 min. + chilling

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 2% 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
© Taste of Home 2013

2 of 2

Banana Cream Pie (continued)

Directions (continued)

  • overnight. Refrigerate leftovers.
  • Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 slice) equals 433 calories, 22 g fat (11 g saturated fat), 103 mg cholesterol, 358 mg sodium, 55 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013