Favorite Banana Cream Pie
TOTAL TIME: Prep: 20 min. + chilling Cook: 25 min. + cooling
YIELD: 8 servings.
Homemade banana cream pie is my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily too. —Jodi Grable, Springfield, Missouri
Ingredients
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Dough for single-crust pie
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1 cup sugar
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1/4 cup cornstarch
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1/2 teaspoon salt
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3 cups 2% milk
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2 large eggs, lightly beaten
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3 tablespoons butter
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1-1/2 teaspoons vanilla extract
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2 large firm bananas
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1 cup heavy whipping cream, whipped
Directions
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1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
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2.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
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3.
In a large saucepan, combine 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 heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
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4.
Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
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5.
Spread half the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. If desired, top with additional sliced banana just before serving.
Nutrition Facts
1 piece: 521 calories, 30g fat (18g saturated fat), 129mg cholesterol, 406mg sodium, 57g carbohydrate (35g sugars, 1g fiber), 8g protein.
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