My Top Picks

Banana Cream Pie

Shared with me by: Marge L (friend)

Ingredients

  • 9-inch pie crust, baked and cooled
  • 3 Tbls. unbleached all-purpose white flour
  • 2 Tbls. cornstarch
  • 3/4 c. white sugar
  • 2 c. milk
  • 2 egg yolks
  • 1 t. vanilla
  • 3-4 bananas, sliced

Whipped Cream

  • 2 c. heavy whipping cream
  • 1/4 c. white sugar

Instructions

If using a ready-made crust, unroll pie crust and roll out a bit to fit your pie plate. Place in pie plate and poke holes all over the bottom and sides with a fork. Bake according to package directions and cool.

Mix flour, cornstarch and sugar in pan and stir with a wire whisk to mix well.

Gradually add milk and heat on medium-high until boiling, stirring constantly using a wire whisk. Reduce heat to medium-low (keep stirring) until it gets VERY thick.

Remove from heat and let cool 5-10 minutes.

Mix egg yolks and vanilla and add to pan; stir until blended well and cool to room temperature.

Slice the bananas and place on the bottom of cooled crust. Pour filling over bananas and refrigerate.

When ready to serve, top with whipped cream before serving.

WHIPPED CREAM: Beat whipping cream with an electric mixer until foamy. Gradually add 1/4 c. sugar and beat until soft peaks form. (Make just before serving).

NOTE: I always put my beaters and mixing bowl in freezer ahead of time before whipping cream; it whips quicker.