Banana Cream Pie

By JoyT

Taste of Home recipe
Cream pies are my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty topped with almonds…and it cuts easily, too. —Jodi Grable, Springfield, Missouri

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups 2% milk
• 2 eggs, lightly beaten
• 3 tablespoons butter
• 1-1/2 teaspoons vanilla extract
• 2 large firm bananas
• 1 pastry shell (9 inches), baked
• 1 cup heavy whipping cream, whipped
• 1 tablespoon sliced almonds, toasted

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

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.