Banana Cream Pie

Written by on in Desserts, Pies

Nothing is more refreshing on a warm summers day than a nice cold slice of banana cream pie. The crust, made of vanilla wafer crumbs and melted butter, is lined with ripe (but firm) bananas, drenched in a creamy, custard like filling and topped with freshly whipped, slightly sweetened whipped cream topping. This delightful dessert is quick and easy to prepare and is oh so tasty!

Banana Cream Pie
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Banana Cream Pie

Recipe by Diane BeckerCourse: Desserts, Pies
Servings

8

servings

Ingredients

  • CRUST

  • 1 ¾ cups vanilla wafer crumbs

  • 6 Tablespoons butter, melted

  • ~~~~~~~~~~~~~~~~~~~~~~

  • FILLING

  • 3 large ripe bananas (firm, not over ripe)

  • 2/3 cup sugar

  • 3 Tablespoons corn starch

  • ¼ teaspoon salt

  • 2 cups whole milk

  • 3 egg yolks, beaten

  • 2 Tablespoons butter

  • 2 teaspoons vanilla extract

  • ~~~~~~~~~~~~~~~~~~~~~~~~~~

  • TOPPING

  • 1 ½ cups heavy whipping cream

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350 degrees.
  • In a 9 inch pie plate, mix the vanilla wafer crumbs with 6 Tablespoons melted butter. Firmly press the mixture up the sides of the pie plate and across the bottom
  • Bake for 10 minutes. Remove from oven and let cool.
  • Prepare the filling by putting the sugar, corn starch and salt in a saucepan, over medium heat, and slowly add the milk, while whisking, to prevent lumps. When the mixture begins to boil, set your timer for 2 minutes and continue to cook, stirring constantly.
  • Remove from heat and pour about ½ cup of the hot mixture into the beaten egg yolks, beating vigorously so the eggs don’t cook. Then add the egg mixture back to the saucepan, return it to the stove & cook for another 2 minutes, stirring constantly.
  • Remove from the heat and add the 2 Tablespoons of butter and the 2 teaspoons of vanilla. Stir until the butter has melted.
  • Slice the bananas and line the slices along the sides of the pie crust and across the bottom. Pour the custard over the bananas, cover with plastic wrap to prevent a skin from forming, allow to cool & then refrigerate.
  • Prepare the topping by beating the whipping cream, vanilla and powdered sugar together until stiff peaks form.
  • Cover the pie with the topping just before serving.

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