Tuesday, February 16, 2016

Banana Cream Pie

When was the last time you made a banana cream pie?  For most of you....the answer may be never.  But if you like bananas.....this pie is pretty much the bomb.  And the best part....is that it is super easy to make. One pan, one pre-made pie crust....It can't get any easier.
The original recipe comes from A Taste of Home but as I went along, I made a few changes.

1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk

2 large eggs, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract

1 pastry shell (9 inches), baked
4 large firm bananas
1 cup heavy whipping cream, 1tbsp of sugar and 1tsp of vanilla - whipped

Bake pie crust as directed.  In a large saucepan, combine sugar, cornstarch, salt and milk.  Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. 

Stir a small amount of hot filling into beaten eggs; return all to the hot liquid. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. 

Gently stir in butter and vanilla. Press plastic wrap onto surface of
custard; refrigerate, covered, 30 minutes.

Slice 2 bananas and spread over bottom of the baked pie crust.  Spread half of the custard into pastry shell. Slice 2 bananas and arrange over filling. Pour remaining custard over bananas. Spread with whipped cream.

Refrigerate 6 hours or overnight.  Well, we ate this after 3 hours and it was awesome!

It's one saucepan and a baked pie crust.  Try it.