For a traditional banana cream pie, try this classic recipe.

Source: Family Circle
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Ingredients

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Directions

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  • Stir together sugar, cornstarch and salt in medium-size saucepan until blended. Stir in milk until smooth. Cook, stirring constantly, over medium heat until mixture thickens and boils for 1 minute.

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  • Beat egg yolks slightly in small bowl. Whisk in about half of milk mixture. Stir back into milk mixture in saucepan. Cook, stirring constantly, 1 minute or until mixture thickens slightly. Stir in butter and vanilla.

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  • Transfer mixture to a bowl. Place over ice water. Let stand, stirring frequently, until cold.

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  • Spread about one-third of mixture over bottom of pie shell.

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  • Peel and slice 2 bananas; arrange over top of cream filling. Cover with remaining cream filling, spreading evenly. Place a piece of parchment or waxed paper directly on top of filling. Refrigerate 2 to 3 hours or until chilled and firm.

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  • To serve, remove paper and top with whipped cream and remaining banana, sliced.

Nutrition Facts

339 calories; 15 g total fat; 92 mg cholesterol; 272 mg sodium. 49 g carbohydrates; 5 g protein;

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