Banana Cream Pie
Homemade banana cream pie recipe is a classic! Creamy custard filling with sweet cream & sliced bananas all inside a buttery pie shell. You CAN make a Banana Cream Pie from scratch- it's easier than you think!
- 1 9" baked pastry shell
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk or 2%
- 3 egg yolks, beaten
- 2 tbsp salted butter
- 2 tsp vanilla extract
- 4 bananas, sliced
- 3 tbsp graham cracker crumbs
Place a medium sized saucepan on the stove over medium heat.
Add 1 cup of milk and stir for one minute.
Whisk together cornstarch and sugar. Pour into milk and whisk until dissolved.
Continually stir, and gradually add in the additional cup of milk, ½ cup at a time. Stir the milk mixture constantly for two minutes and then remove from heat.
Add the beaten yolks to the milk mixture and stir until combined. Place back on low heat & cook for an additional 2 minutes while continually stirring as the mixture begins to thicken.
Remove the pot from the stovetop and add in your butter and vanilla, mixing well.
Slice 3 bananas and place them into the bottom of the pie shell. Pour the custard mixture over the bananas and place into the refrigerator for at least 2 hours.
Remove from the refrigerator and top with whipped cream. Sprinkle the top with graham cracker crumbs and surround the outside edges with sliced bananas.
Cut and serve immediately. Store any leftovers covered in the refrigerator for up to 2 days.
Calories: 341kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 168mg | Potassium: 326mg | Fiber: 2g | Sugar: 30g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg