Banana Cream Pie
Ingredients:
1 pre-made pie crust (or homemade, baked and cooled)
3 large bananas, sliced
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
1 tablespoon butter
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipped cream)
Directions:
Prepare the Filling:
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk over medium heat. Continue stirring until the mixture thickens and starts to bubble.
In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking to temper them. Then, slowly pour the egg mixture back into the saucepan.
Continue cooking for 2-3 minutes, constantly stirring, until the filling thickens further. Remove from heat, stir in the butter and vanilla extract.
Layer the Pie:
Arrange a layer of sliced bananas on the bottom of the pie crust. Pour half of the cream filling over the bananas. Add another layer of banana slices, followed by the remaining filling. Smooth the top with a spatula.
Chill the Pie:
Cover the pie with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until fully set.
Prepare the Whipped Cream:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the top of the chilled pie.
Serve:
Garnish with additional banana slices or a sprinkle of crushed cookies if desired. Slice and serve chilled.
Prep Time: 15 minutes (plus 4 hours chill time) | Cook Time: 10 minutes | Total Time: 25 minutes
Kcal: Approx. 400 kcal per slice | Servings: 8