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Banana Cream Pie Recipe

Banana Cream Pie recipe

Stashcook

This is a yummy pie with bananas and a creamy filling. It has a crust you bake and a sweet topping. You put it in the fridge to make it cold before you eat it.

Ingredients

1 x 9 inch pie crust (baked and cooled)
3 medium bananas
3 cups cold whole milk
1/4 cup granulated sugar
1 package instant vanilla pudding mix (3 1/2 oz)
2 cups whipped cream (divided)
1/2 tsp vanilla extract
1 tbsp unsalted butter
1/3 cup cornstarch
1/2 tsp salt

Method

1
Preheat oven to 425°F if making a pastry crust. Roll the pie crust into a 12-inch circle, line a 9-inch pie plate with the pastry, fold the edges under, crimp as desired, and poke the bottom of the crust with a fork.
2
Cut an 11-inch circle of parchment paper, place it in the pie crust, and fill with dried beans or pie weights. Bake for 15 minutes, remove parchment and beans/weights, and bake for an additional 12 to 15 minutes or until golden. Cool completely.
3
In a saucepan, whisk together 1/4 cup sugar, cornstarch, and salt. In a separate bowl, whisk together milk and vanilla extract. Gradually whisk the milk mixture into the saucepan.
4
Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for one minute, stirring constantly. Remove from heat, add 1 tbsp butter, and stir until combined. Let the pudding cool by placing the pot in a bowl of ice water or in the refrigerator.
5
Slice two bananas and arrange them over the cooled pie crust. Pour the cooled pudding mixture over the bananas.
6
Refrigerate for at least 4 hours or until firm.
7
Top with 1 cup whipped cream. Garnish with additional banana slices and, if desired, a sprinkle of granulated sugar or chocolate shavings.

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