A new family favorite around here. This cool and refreshing banana cream pie is surprisingly easy to make. Choose your own pie crust — a vanilla wafer crust, graham cracker, or a traditional pastry crust — you’ll love it with any of them.
- pie crust – your choice of a vanilla wafer crust, graham cracker, or traditional pasty crust
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 3 3/4 cups milk
- 5 large egg yolks
- 2 tbsp butter or margarine, cut into pieces
- 1-3/4 tsp vanilla extract
- 3 ripe medium bananas
- 3/4 cup heavy or whipping cream
Prepare pie crust as directed, cool completely.
Meanwhile, prepare filling: In a 3-quart saucepan, combine sugar, cornstarch, and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil 1 minute.
In a small bowl, with wire whisk, lightly beat egg yolks; beat in 1/2 cup hot milk mixture. Slowly pour egg-yolk mixture back into milk, stirring rapidly to prevent curdling.
Cook over low heat, stirring constantly, until mixture has thickened, about 2 minutes. Remove from heat.
Add butter and 1-1/2 tsp vanilla; stir until butter melts. Transfer to medium bowl. Press plastic wrap onto surface. Refrigerate, stirring occasionally, until cool, about 1 hour.
Slice 2 bananas. Spoon half of filling into crust. Arrange sliced bananas on top; spoon remaining filling evenly over bananas. Press plastic wrap on surface; refrigerate at least 4 hours or up to overnight.
To serve, preparing topping: In a small bowl, with mixer at medium speed, beat cream and remaining 1/4 tsp vanilla until stiff peaks form; spread over filling.
Slice remaining banana; arrange around edge of pie.
Source: The All New Good Housekeeping Cookbook, Copyright 2001 by Hearst Communications, Inc.
