Banana Cream Pie
User Reviews
5
Banana Cream Pie
Description
This Banana Cream Pie starts by baking a deep-dish pie crust until golden and cooled. The filling is prepared on the stovetop by combining room-temperature milk, sugar, cornstarch, and salt, cooking until bubbly and thick. Egg yolks are tempered with a small amount of the cooled mixture and then returned to the pan. Continued whisking while heated yields a smooth pudding.
Butter and vanilla extract are whisked in for richness and aroma. Banana slices line the bottom of the cooled pie shell before the pudding is poured over and the top covered with plastic wrap pressed directly onto the surface to prevent a skin from forming. The pie chills for several hours to fully set.
Before serving, the pie is topped with whipped cream sweetened with powdered sugar. The combination of fresh banana slices with creamy, smooth pudding and a flaky crust creates a balanced dessert with fruit brightness and rich texture. This pie is ideal for sharing and special meals.
Ingredients
- 2 cups milk room temperature, whole
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg beaten, yolk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 pie crust 9 inch, deep dish
- 4 banana sliced
- 2 cups heavy cream
- 2 tablespoons powdered sugar
Instructions
- Pre-heat the oven to 350 degrees and bake the pie crust for 30 minutes then remove to cool.
- Add the milk, sugar, cornstarch, and salt to a medium saucepan over medium heat, stirring constantly, until the mixture is bubbly.
- Keep stirring and cook for another 5-6 minutes before removing from the heat.
- Using a 1/4 cup of the milk mixture which you've cooled in the fridge for two minutes, add the egg yolks to it and whisk to combine before adding it back into the rest of the milk mixture.
- Set the saucepan back on the stove on medium heat again and whisk for an additional 3-4 minutes until it's totally smooth and thickened to a pudding consistency.
- Remove from the heat and add in the butter and vanilla, whisking well.
- Add the banana slices to the bottom of the pie shell, cover with the pudding and press saran wrap onto the pie gently to avoid a skin from forming on top.
- Cool the pie completely in the fridge (3-4 hours) before topping with whipped cream and additional banana slices. To make the whipped cream add the powdered sugar to the heavy cream and beat until it forms medium peaks, about 1-2 minutes with a hand mixer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 164mg | 55% |
| Sodium | 250mg | 10% |
| Potassium | 369mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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