Banana Cream Pie
Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 8
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Slices of fresh banana tucked under a cloud of homemade custard make this pie a nostalgic diner favourite worth building from scratch. The filling is a stovetop vanilla pudding, cooked slowly and tempered with egg yolks until it is thick and glossy, then poured over ripe bananas in a flaky shell. A short bake and a good chill set it perfectly. Comfort dessert at its creamy best.
Ingredients
Ingredients
- 3/4 Cup White Sugar
- 1/3 Cup All-Purpose Flour
- 1/4 Tsp Salt
- 2 Cups Milk
- 3 - Egg Yoke
- 2 Tbsp Margarine (or Butter)
- 1 1/4 Tsp Vanilla
- 1 - Banana
Directions
Directions
- In a saucepan, combine the sugar, flour, and salt.
- Add milk in gradually while stirring gently.
- Cook over medium heat, stirring constantly, until the mixture is bubbly.
- Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture.
- Cook for 2 more minutes; remember to keep stirring.
- Remove the mixture from the stove, and add butter and vanilla.
- Stir until the whole thing has a smooth consistency.
- Slice bananas into the cooled baked pastry shell.
- Top with pudding mixture.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
- Chill for an hour.
Nutrition
Per serving · 8 servingsCalories
250
Fat
8 g
Saturated fat
3 g
Carbohydrates
39 g
Sugar
18 g
Fiber
1 g
Protein
4 g
Sodium
150 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3/4 Cup White Sugar
- 1/3 Cup All-Purpose Flour
- 1/4 Tsp Salt
- 2 Cups Milk
- 3 - Egg Yoke
- 2 Tbsp Margarine (or Butter)
- 1 1/4 Tsp Vanilla
- 1 - Banana
