Description
This Banana Cream Pie features an irresistible balance of sweet bananas and creamy pudding. Perfect for gatherings or a cozy dessert at home, this easy recipe will impress any guest!
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
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. Let it boil while stirring for 1 minute once it starts to boil and you see big bubbles. It should 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, using as much as fits based on banana size. 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
Ensure the pie cools in the refrigerator for at least 4 hours for best texture.
Use fresh bananas for top garnish for added flavor and presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg