banana cream pie
This classic banana cream pie features a creamy, rich pudding filling layered with fresh banana slices in a crispy baked pastry shell. It's a delightful dessert that promises a perfect blend of flavors and textures.
Servings: 8 slices
Equipment
- Oven
- Saucepan
- Whisk
- Bowl
- Pastry Shell (9 inch)
- Wire Rack
Ingredients
Pudding Filling
- ¾ cup white sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 2 cups milk
- 3 egg yolks beaten
- 2 tablespoons butter
- 1 ¼ teaspoons vanilla extract
Assembly
- 1 (9 inch) baked pastry shell cooled
- 4 bananas sliced
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all your ingredients to begin preparing the banana cream pie.
Making the Pudding
- In a saucepan, combine sugar, flour, and salt, then slowly stir in the milk until the mixture is smooth.
- Cook the mixture over medium heat, stirring constantly, until it boils and thickens; continue stirring for 2 more minutes, then remove from heat. Whisk egg yolks with a little hot milk mixture in a separate bowl, then slowly whisk this back into the saucepan.
- Return the saucepan to medium-low heat, stirring constantly for about 2 minutes until the mixture coats the back of a spoon. Remove from heat and stir in the butter and vanilla extract.
Assembly and Baking
- Fill your cooled pastry shell with sliced bananas, then pour the prepared pudding mixture on top to cover them.
- Bake the pie in the preheated oven for 12 to 15 minutes, or until the filling has set.
Cooling and Chilling
- Allow the pie to cool completely on a wire rack, then chill it in the refrigerator for at least 1 hour before serving.
Notes
For best results, ensure your bananas are ripe but firm to prevent them from becoming too mushy. You can also add a dollop of whipped cream before serving for an extra treat.