Banana Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pudding filling:
¾ cup sugar
¼ cup cornstarch
3 cups milk
1 frozen ripe banana, defrosted
4 eggs
1 tablespoon butter
1½ teaspoons vanilla
Crust:
1 10-inch graham cracker crust (store bought or homemade)
2 medium to large ripe bananas, sliced in bottom of crust
Topping:
1 cup heavy cream - sugar and vanilla to taste, whipped until stiff
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Directions: |
Directions:In medium saucepan combine sugar and cornstarch. Gradually stir in milk. Cook and stir over medium high heat until mixture is thickened and bubbly. Smash defrosted banana and add to mixture. (Note: Flavor and texture are best when using a pre-frozen ripe banana) Reduce heat, cook and stir for 2 minutes. Remove from heat.
Separate egg yolks from whites, set whites aside for meringue if preferred as topping. Beat egg yolks lightly with a fork. Gradually beat in about 1 cup of hot mixture into egg yolks and return to saucepan. Bring to gentle boil, cooking and stirring 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour the hot filling into piecrusts and bake in 350° oven for 20 minutes. Cool on wire rack, then cool in refrigerator before topping with whipped cream. |
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Personal
Notes: |
Personal
Notes: Banana cream pie has always been my all time favorite dessert. Below is the best banana cream pie recipe I’ve found, and then adapted (of course!) to make it even more banana-y!
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