Description
Banana cream pie is a timeless dessert that blends creamy, custard-like filling with sweet, ripe bananas, all tucked into a buttery pie crust. Easy to make with minimal ingredients, it’s perfect for any occasion, bringing comfort and indulgence to your table!
Ingredients
- 1 (9-inch) baked pie crust
- 1 3/4 cups milk
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 3 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 4 ripe bananas
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- In a medium saucepan, whisk together the milk, sugar, salt, and cornstarch over medium heat.
- In a separate bowl, whisk the egg yolks.
- Gradually add a little of the hot milk mixture to the yolks, whisking constantly to temper the eggs. Then, whisk the egg mixture into the remaining hot milk mixture.
- Cook the custard, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat.
- Stir in the butter and vanilla extract until fully incorporated. Allow the custard to cool slightly.
- Slice the bananas and layer them on the bottom of the baked pie crust.
- Pour the custard over the bananas, spreading evenly.
- In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream on top of the pie, covering the custard layer.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Tip: For a richer flavor, use whole milk instead of low-fat milk.
- Variations: Add melted chocolate for a chocolate banana cream pie or substitute bananas with other fruits for a twist!
- Storage: Keep in the refrigerator, covered, for up to 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Stovetop, No-Bake
- Cuisine: American
