Banana Cream Pie

Makes 8 Servings
serve with:
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Ingredients

  • ¾ cup (150g) white sugar
  • ⅓ cup (40g) all-purpose flour
  • ¼ teaspoon (1.25ml) salt
  • 2 cups (475ml) milk
  • 3 egg yolks, beaten  
  • 2 tablespoons (30g) butter
  • 1¼ teaspoons (6.25ml) vanilla extract
  • 1 (9 inch (23cm)) baked pastry shell, baked and cooled  - can be homemade or store bought
  • 2 - 3 bananas, sliced

TOPPING/GARNISH

  • 1 cup (240ml) heavy whipping cream
  • 3 to 4 tablespoons (45 - 60ml) powdered sugar
  • 3 tablespoons (45ml) graham cracker crumbs

Method

In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the stove.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Spread half of the custard into the crust. Slice bananas into 1/4” (6mm) disks, arrange over the filling. Pour remaining custard over bananas.

Beat the heavy cream and 3 tablespoons (45ml) powdered sugar until stiff peaks form. You can add up to 1 tablespoon (15ml) more if you like a sweeter version. Place whipping cream into a piping bag with a decorative tip and cover the pie with it. Refrigerate 6 hours or overnight.

Sprinkle the crushed graham crackers over the top and you are ready to serve.

Refrigerate any leftovers.

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