Taste of Home
Contest-Winning Banana Cream Pie
TOTAL TIME: Prep: 20 min. + chilling Cook: 30 min. + cooling
YIELD: 8 servings.
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
Ingredients
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1/3 cup butter, cubed
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1-1/4 cups graham cracker crumbs
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3 tablespoons sugar
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FILLING:
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1/2 cup sugar
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2 tablespoons all-purpose flour
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2 tablespoons cornstarch
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2-1/4 cups whole milk
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3 large egg yolks, lightly beaten
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2 tablespoons butter
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1 to 2 medium firm bananas, cut into 1/4-inch slices
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Whipped topping, optional
Directions
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1.
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.
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2.
Press onto the bottom and up the sides of plate. Microwave, uncovered, on high until crust is firm and holds together, 1 to 1-1/2 minutes. Cool completely on a wire rack.
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3.
For filling, in a 2-qt. microwave-safe bowl, combine sugar, flour and cornstarch. Gradually whisk in milk until smooth.
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4.
Microwave, uncovered, on high until thickened, 7-8 minutes, stirring every 2 minutes. Stir a small amount of hot filling into egg yolks. Gradually return to the bowl, stirring constantly. Microwave until bubbly, 30-60 seconds longer, stirring every 15 seconds. Stir in butter, vanilla and salt until butter is melted. Cool in bowl on a wire rack for 20 minutes, stirring several times.
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5.
Arrange bananas in crust. Top with filling. Cover and refrigerate 8 hours or overnight. If desired, serve with whipped topping and additional sliced bananas.
Nutrition Facts
1 piece: 308 calories, 16g fat (9g saturated fat), 117mg cholesterol, 296mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 5g protein.
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