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Banana Cream Pie

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A creamy and comforting Banana Cream Pie infused with nostalgia and love, featuring a rich vanilla custard filling and fluffy whipped cream.

Ingredients

Scale
  • 1 pre-baked pie crust
  • 2 to 3 ripe bananas
  • 1 cup heavy cream
  • 1 cup milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Whipped cream (for topping)
  • Additional banana slices (for garnish)

Instructions

  1. Combine the granulated sugar, cornstarch, and salt in a saucepan. Gradually whisk in the milk and cream, blending until smooth.
  2. Cook this mixture over medium heat, stirring constantly until it thickens and comes to a gentle boil.
  3. Whisk the egg yolks in a separate bowl until smooth.
  4. Temper the yolks by gradually adding a small amount of the hot cream mixture while whisking constantly.
  5. Stir the egg yolk mixture back into the saucepan with the thickened cream and cook for another minute, then remove from heat and stir in vanilla extract.
  6. Slice the ripe bananas and layer them on the bottom of your pie crust.
  7. Pour the creamy filling over the bananas, ensuring an even spread.
  8. Refrigerate the pie for at least 4 hours, or until it’s fully set.
  9. Top the pie with whipped cream and additional banana slices before serving.

Notes

Use fresh, ripe bananas for the best flavor. Cover the pie loosely with plastic wrap for storage.

Nutrition

Find it online: https://www.thestationrecipes.com/banana-cream-pie/

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