Description
A classic Banana Cream Pie with a smooth custard filling, ripe bananas, and topped with luscious whipped cream.
Ingredients
Scale
- 1 pre-baked buttermilk pie crust
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2–3 ripe bananas
- Whipped cream for topping
Instructions
- Combine the milk, sugar, cornstarch, and salt in a medium saucepan. Whisk over medium heat until thickened into a smooth custard.
- Whisk the egg yolks in a separate bowl until light and fluffy.
- Gradually add some of the hot milk mixture to the yolks, whisking continuously to temper them.
- Return the egg mixture to the saucepan over medium heat.
- Cook for another minute, stirring constantly, until the custard is thick and creamy, then remove from heat.
- Stir in the butter and vanilla extract until smooth.
- Slice the bananas and layer them in the pre-baked crust.
- Pour the warm custard over the bananas, smoothing the top with a spatula.
- Cover the pie and refrigerate for at least 240 minutes until set.
- Top with whipped cream just before serving.
Notes
For a richer taste, try chocolate or coconut variations. Ensure to refrigerate leftovers up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg