Banana Cream Pie
This Banana Cream Pie is going to knock your socks off. It's made from scratch, but so simple, and will have you wanting to lick the pie plate clean.
Servings: 10 servings
Ingredients
- 1 baked pie crust see note
- 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
Instructions
- In a medium saucepan off of heat, whisk together the sugar, cornstarch, and salt. Then whisk in the egg yolks and the milk.1 1/2 cups granulated sugar, 1/4 cup cornstarch, 1/2 teaspoon salt, 3 large egg yolks, 3 cups whole 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.1 tablespoon unsalted butter, 1 1/2 teaspoons vanilla extract
- 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!1/2 cup whipped cream
Notes
You can either buy a 9 inch deep pie crust that has been pre-baked, or you can make my pie crust recipe and bake it.
To bake a homemade pie crust:
- Roll out the dough, and transfer it to a 9 inch deep pie plate. Cut off any excess dough and then crimp the remaining dough.
- Cover the dough in plastic wrap and refrigerate it for 30 minutes.
- Line the dough with parchment paper and then fill it with pie weights.
- Bake it at 425 degrees Fahrenheit for 15 minutes.
- Remove it from the oven, carefully remove the parchment paper and weights. Then pierce the bottom of the dough with a fork and return it to the oven for an additional 5 minutes or until it is golden brown.