Description
A delicious Banana Cream Pie filled with creamy custard and tender banana layers, perfect for family gatherings and special occasions.
Ingredients
Scale
- 1 pre-baked buttermilk pie crust
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2–3 ripe bananas
- Whipped cream for topping
Instructions
- Combine the whole milk, granulated sugar, cornstarch, and salt in a medium saucepan. Whisk together over medium heat until it thickens into a smooth custard, approximately 8-10 minutes.
- Whisk the egg yolks in a separate bowl until light and fluffy.
- Add a little of the hot milk mixture to the yolks to temper them, whisking continuously to prevent curdling.
- Return the egg mixture back to the saucepan and keep cooking for another minute, stirring constantly until the custard is thick and creamy. Remove from heat.
- Stir in the butter and vanilla extract until smooth and silky.
- Slice the bananas and layer them on the bottom of the pre-baked buttermilk crust.
- Pour the warm custard over the bananas, smoothing the top with a rubber spatula.
- Cover the pie and refrigerate for at least 240 minutes until set.
- Top the pie with a luscious layer of whipped cream before serving.
Notes
For a richer flavor, consider adding chocolate drizzle, coconut, or nuts on top. Slice cleanly by warming your knife under hot water.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg