Banana Cream Pie
Over the holidays, my youngest brother decided to pass along an illness so foul, it’s like it came from another planet entirely. It’s also totally possibly that my little brother is from another planet entirely. Don’t get me wrong, I love him so, but this is illness is so bad. It all started with him, patient zero. Then he somehow managed to pass it along to every single person in my family including aunts, uncle, cousins, grandparents, and even a dog. Yes, he gave this thing to a dog. You’re probably saying that wouldn’t happen, but it has my friends. You gotta love little brothers….and pie!
What pies are a must at your holiday parties? In my family, it’s usually apple pie and pumpkin pie, and banana cream pie. We sometimes throw in other pies like lemon meringue or my brother will make his key lime pie, but those three are always on our holiday dessert tables.
When it comes to pie, banana cream is always my stepdad’s top choice. Now banana cream pie is always on our table for special occasions. Banana cream pie is one of my faves too. I’m totally madly in love with bananas and this pie just tastes like home to me. It’s perfectly creamy and dreamy and it’s so comforting to me.
- 3 cups whole milk (yes, use whole milk!)
- 3 tbs. cornstarch
- 1/2 tsp. salt
- 2/3 cup sugar*
- 3 egg yolks
- 1/4 cup butter
- 1 1/2 tsp. vanilla extract
- 3 medium bananas
- 1 lemon, juiced
- 1 prepared pie crust
- Heat first 4 ingredients in a saucepan until it just barely starts to bubble. In a large bowl, lightly beat egg yolks. Add the mixture from the pan into the bowl very slowly (so that the eggs don’t cook). Return the mixture to the pan and heat for approximately 3 minutes on medium heat, stirring constantly, boil slowly. The mixture will thicken. Add the butter and vanilla extract and whisk until fully incorporated. Remove from heat and let cook completely.
- Place your pie crust into a pie pan and bake according to the packaged directions until the crust is a light brown. Slice the bananas and arrange in a single layer along the bottom of the pie crust. Then top with the cooled custard mixture. Top with homemade whipped cream or cool whip. Store pie in the fridge until it is ready to serve.
– I recommend serving this pie the same day or the very next day after it has been made. The longer you wait, the browner the bananas get and the less appetizing it becomes!
– You can cut down the sugar to a 1/2 cup if you would prefer less sugar and the pie will still come out great!
Serving Size:1 slice
Amount Per Serving: Calories: 275Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 75mgSodium: 259mgCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 5g