Banana Cream Pie
TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups Whole Milk
- 2 large eggs, lightly beaten
- 3 tablespoons butter
- 1-1/2 teaspoons vanilla extract
- 1 pastry shell (9 inches), baked
- 2 large firm banana
- 1 cup heavy whipping cream, whipped
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.Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.
. 1. Dip banana slices into either lemon juice or Sprite. The citric acid will keep them from turning brown quickly. Pat them dry.
McEwen's offers the best banana cream pie I've ever tasted. I would love to have the recipe."
A bit of mashed banana gives a slightly chewy texture to the graham cracker crust. Make the pie at least eight hours ahead to allow the crust to soften slightly. Top the pie with whipped cream