Banana Cream Pie

This Banana Cream Pie recipe comes together quickly and is one of our family favorites. You can use a prepared crust to make it even quicker but this crust recipe is hands down the best!

Photo by Louise H.
Adapted from tasteerecipe.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

9" pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from tasteerecipe.com

Ingredients

  • CRUST:

  • 5

    ounces gluten-free arrowroot cookies (about 50 cookies)

  • 2

    tablespoons Domino sugar

  • 1/4

    cup unsalted Land O Lakes butter, melted

  • Pam Cooking spray

  • FILLING:

  • 1/2

    cup sugar

  • 3 1/2

    tablespoons Argo cornstarch

  • 1/8

    teaspoon salt

  • 2 1/2

    cups low-fat milk

  • 3

    large egg yolks

  • 1

    teaspoon vanilla extract

  • 1/2

    teaspoon banana extract

  • 2

    tablespoons unsalted butter

  • 3

    ripe bananas, peeled and cut into 1/4-inch slices

  • 1 1/2

    cups frozen fat-free whipped topping, thawed

  • 1

    tablespoon almond brickle chips (such as Heath)

Directions

Preheat oven to 350°F. To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add 1/4 cup melted butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350°F for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling, combine 1/2 cup sugar, cornstarch, and salt in a heavy saucepan over medium heat, stirring to combine. Add milk and egg yolks, stirring with a whisk. Cook 6 minutes or until mixture starts to boil and begins to thicken, stirring occasionally. Remove from heat. Stir in extracts and 2 tablespoons butter. Place pan in a bowl of ice to cool. Arrange half of banana slices in a single layer over crust; top with half of filling mixture. Repeat layers. Cover surface of filling with plastic wrap coated with cooking spray. Chill at least 3 hours. Uncover, and spread whipped topping over filling. Sprinkle with brickle chips.

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