This recipe for Banana Cream Pie is so easy and so good…. it actually uses my vanilla pudding recipe and of course, bananas. Warren loves bananas and loves Banana Cream Pie…. so naturally I had to make mine for him. He wasn’t crazy about the crust… he prefers a graham cracker crust… which is fine with me… one less thing I have to do… actually I think he’s right… I like the graham cracker crust best too…. either way you make it… it’s delicious.
You can layer the banana slices on the bottom of the crust or you can do as I like to… mix them in the pudding.
Banana Cream Pie Recipe
All you need:
1 (9-inch) pie crust, baked or a graham cracker crust
3 tablespoons cornstarch
¾ cup sugar
Pinch of salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 ¼ teaspoons vanilla extract
3-4 bananas sliced
For the topping:
1 cup heavy cream
2 tablespoons sugar
½ to 1 teaspoon vanilla (to taste)* I use 1 teaspoon
All you need to do:
In a large saucepan, combine the sugar, cornstarch and salt.
Add milk in slowly, whisking as you pour the milk.
Cook over medium heat, whisking constantly to prevent lumps or burning on the bottom.
Cook until mixture is bubbly, then continue to cook for another 2 minutes, whisking constantly.
Remove the pot from the heat and add the butter and the vanilla.
Whisk the mixture… it should be very thick and smooth.
I add the sliced bananas to the pudding.
Pour the pudding mixture into the pie shell. Refrigerate at least 2 hours.
To make the whipped topping….
Whip the heavy cream, sugar and vanilla extract until the cream forms fairly stiff peaks.
Put large dollops on top of the pie and refrigerate until ready to serve.
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