Banana Cream Pie

By jennifer_1

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup Imperial Margarine, melted
• 1/2 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 3 cups homogenized milk
• 6 egg yolks
• 2 tbsp Imperial Margaine
• 1 tsp vanilla
• 4 bananas, sliced
• 2 cups heavy cream, whipped

Preparation

Step 1

In a 9" (23 cm) deep dish pie plate, combine graham cracker crumbs with 1/2 cup (125 mL) melted margarine. Cover with plastic wrap and press crumbs evenly over bottom and sides of pie plate. Discard plastic wrap. Bake in a preheated 400° F (200° C) oven for 8 minutes. Remove and let cool.

Whisk together sugar, cornstarch and salt in a saucepan. Whisk in milk until cornstarch is fully dissolved. Whisk in egg yolks until well combined. Warm over medium heat, stirring with a rubber spatula to scrape thickening bits from bottom and sides, until custard is thick and smooth. Remove from heat and whisk in 2 tbsp (30 mL) margarine and vanilla.

Smooth half into prepared pie shell. Place banana slices on custard and cover with remaining custard. Wrap with plastic wrap and refrigerate for at least 4 hours. Before serving, top pie with whipped cream.