Banana Cream Pie Delight (Print Version)
# Ingredients:
01 -
1 pre-baked pie crust (homemade or store-bought)
02 -
2–3 ripe bananas, sliced
03 -
2 cups whole milk
04 -
½ cup heavy cream
05 -
¾ cup sugar
06 -
¼ cup cornstarch
07 -
4 large egg yolks
08 -
1 tbsp vanilla extract
09 -
2 tbsp unsalted butter
10 -
1 cup whipped cream (for topping)
# Instructions:
01 -
Bake your pie crust according to package or recipe instructions, then let it cool completely.
02 -
In a saucepan, whisk together sugar, cornstarch, and milk over medium heat. Stir constantly until the mixture thickens.
03 -
Slowly add a small amount of the hot milk mixture to the beaten egg yolks while whisking. Then, return everything to the saucepan and cook for another 2 minutes until thick and creamy.
04 -
Remove from heat and stir in butter and vanilla extract until smooth.
05 -
Arrange banana slices in the cooled crust and pour the warm custard over them.
06 -
Cover with plastic wrap (pressing it onto the surface of the custard) and refrigerate for at least 4 hours, or until set.
07 -
Before serving, spread or pipe whipped cream over the pie and garnish with extra banana slices if desired.
08 -
Cut the pie into slices and serve.
# Notes:
01 -
Try a graham cracker crust for extra crunch and sweetness.
02 -
Drizzle melted chocolate over the top or add chocolate shavings for a chocolate twist.
03 -
Swirl caramel sauce into the custard before chilling for a caramel banana pie.
04 -
Stir shredded coconut into the custard for a coconut-flavored version.
05 -
Use a gluten-free pie crust or serve as banana pudding-style dessert for a gluten-free option.
06 -
Brush banana slices with lemon juice to prevent browning.