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Banana Cream Pie Recipe

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 cup sugar
¼ cup cornstarch
½ teaspoon salt
3 cups 2% milk
2 eggs, lightly beaten
3 tablespoons butter
1-½ teaspoons vanilla extract
2 large firm bananas
1 pastry shell (9 inches), baked
1 cup heavy whipping cream, whipped
1 tablespoon sliced almonds, toasted
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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.

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