Description
Treat yourself to a classic Banana Cream Pie, featuring rich custard, fresh bananas, and fluffy whipped cream. Perfect for gatherings or as a sweet indulgence!
Ingredients
Scale
- 1 baked pie crust
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 large egg yolks beaten
- 3 cups whole milk
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons vanilla extract
- 2 bananas sliced, plus more for topping
- 1/2 cup whipped cream or store-bought whipped topping
Instructions
- In a medium saucepan off of heat, whisk together the sugar, cornstarch, and salt. Then whisk in the egg yolks and the milk.
- Place over medium heat and stir consistently until boiling and thickened, about 10 minutes. Once boiling, let it boil while stirring for 1 minute until it coats the back of a spoon.
- Stir in the butter and vanilla until smooth.
- Add the sliced banana to the bottom of the baked pie crust. Pour the pudding mixture over the bananas, using as much as fits.
- Put the pie in the refrigerator to cool for 4 hours.
- Before serving, make whipped cream, pipe it around the edges of the pie, and add some banana slices. Serve and enjoy!
Notes
Use ripe bananas for the best flavor.
This pie can be made a day in advance; just wait to add whipped cream until serving.
To keep whipped cream from weeping, serve immediately after piping.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg