Description

This Banana Cream Pie features a luscious custard filling, fresh banana slices, and a light whipped cream topping. It’s a simple yet irresistible dessert that everyone will love, perfect for gatherings or a sweet treat at home.

Ingredients

Scale

1 baked pie crust
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 large egg yolks beaten
3 cups whole milk
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
2 bananas sliced, plus more for topping
1/2 cup whipped cream or store-bought whipped topping

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Instructions

In a medium saucepan off of heat, whisk together the sugar, cornstarch, and salt. Then whisk in the egg yolks and the milk.
Place over medium heat and stir consistently until it is boiling and thickened, about 10 minutes. Once it starts to boil and you see big bubbles, let it boil, while stirring, for 1 minute. At the end, it should be able to easily coat the back of a spoon.
Stir in the butter and vanilla until smooth.
Add the sliced banana to the bottom of the baked pie crust. Pour the pudding mixture over the bananas. Depending on the size of your bananas, you may not use all of the pudding. Put the pie in the refrigerator to cool for 4 hours.
Make whipped cream before serving and pipe around the edges of the pie. Add some banana slices. Serve and enjoy!

Notes

Chill the pie for at least 4 hours for the best results.
Use ripe bananas for the best flavor and sweetness.
Homemade whipped cream adds a special touch, but store-bought works well too.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg