Classic Banana Cream Pie
Banana Cream Pie is a delicious and pretty inexpensive pie. The Creamy filling is so flavorful but not too rich. This dessert is a definite crowd-pleaser!
Servings: 8 servings
Author: Betty Crocker Cook Book
- Pastry for one Pie crust
- 4 large egg yolks
- ⅔ cup sugar
- ¼ cup cornstarch
- ½ tsp salt
- 3 cups milk
- 2 Tbsp butter softened
- 2 tsp vanilla
- 2 large bananas sometimes I'll use 3
- 1 cup sweetened whipped cream add a bit of powdered sugar to your cream (to taste)
Bake pastry for one pie crust. For this pie you will want to bake the crust completely.
In medium bowl, beat egg yolks with a fork; set aside. In 2 quart saucepan, mix sugar, cornstarch and salt. Gradually, stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately, stir at least half of the hot egg mixture into the egg yolks then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla; cool filling slightly. Slice bananas and place them on the pie crust. Pour warm filling over the bananas. Press plastic on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set.
Remove plastic wrap. Top pie with Sweetened Whipped Cream. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.