Banana Cream Pie
This Banana Cream Pie is bursting with delicious cream filling and bits of fresh banana in every bite. Top with whipped cream for a simple but delicious dessert!
Servings 8 slices
Ingredients
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 2 cups whole milk
- 3 large egg yolks, room temperature, lightly beaten
- 2 tbsp butter
- 1 tsp vanilla extract
- 2-3 medium, firm bananas/slightly ripe
- 1 pie crust ( 9 inches ), baked
- whipped cream/cool whip & additional sliced bananas
Instructions
- Prepare pie crust according to package directions, if using a store bought product. Poke a few holes in the crust to prevent shrinkage before baking. Let pie crust cool.
- In a saucepan, add sugar, flour and salt.
- Stir in milk and mix well.
- Cook over medium-high heat until mixture is thickened and starts to bubble.. this could take up to 15 minutes.
- Cook and stir for 2 minutes longer.
- Remove from the heat.
- Stir a small amount into egg yolks to help temper the eggs; return all to saucepan.
- Bring to a gentle boil.
- Cook and stir constantly for 2 minutes.
- Remove from the heat.
- Add butter and vanilla; cool slightly.
- Slice your bananas and add one layer of bananas to the bottom of your baked and cooled pie crust; pour filling over top of bananas.
- Top with remaining bananas.
- Cool on wire rack for 1 hour.
- Store in the refrigerator, covered lightly with plastic wrap so a film doesn't develop over custard, until chilled, about 4 hours.
- Before serving, top with leftover bananas and cool whip/whipped cream.