Banana Cream Pie
A delightful dessert that combines creamy custard and ripe bananas in a flaky pie crust, perfect for any gathering.
Ingredients
Pie Crust
- 1 piece pre-baked pie crust Store-bought or homemade
Custard Filling
- 4 pieces ripe bananas Choose spotty or slightly overripe bananas for maximum flavor
- 2 cups milk Whole milk is best for a richer custard
- ¾ cup granulated sugar
- ⅓ cup cornstarch Ensure it's gluten-free if needed
- ¼ teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Whipped Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
Preparing the Custard
- In a saucepan, combine the milk, sugar, cornstarch, and salt. Whisk until smooth.
- Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Whisk a small amount of the hot mixture into the egg yolks, then pour the egg mixture back into the saucepan.
- Cook for an additional 2 minutes, then remove from heat.
- Stir in the butter and vanilla extract until melted and combined.
Assembling the Pie
- Slice the bananas and layer them in the pie crust.
- Pour the custard mixture over the bananas, making sure they’re well covered.
- Refrigerate the pie for at least 4 hours to set properly.
Finishing Touches
- Before serving, whip the heavy cream with the powdered sugar and top the pie for a light finish.
Notes
Serve chilled, and pair with a dollop of extra whipped cream on top. For added flair, sprinkle chocolate shavings or crushed cookies on each slice. Best enjoyed within 2 to 3 days.