Banana Cream Pie

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
Photo by Tracey H.
Adapted from tasteofhome.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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

  • 4

    large firm bananas

  • 1

    pastry shell (9 inches), baked (Feel free to use you favorite premade crust if you like: graham cracker, shortbread, even chocolate)

  • 1

    cup heavy whipping cream, whipped

  • 1

    tablespoon sliced almonds, toasted

Directions

* 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 1/2 of the bananas into pastry shell; pour 1/2 custard over top. * Top with remaining sliced bananas and custard. * Spread with whipped cream; sprinkle with almonds. * Chill for 6-8 hours or overnight. * Refrigerate leftovers. Yield: 6-8 servings

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