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Banana Cream Pie - Stephanie Kreger

Recipe

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Ingredients

  • 1 cup sugar
  • .25 cup cornstarch
  • .5 tsp salt
  • 3 cup milk
  • 2 eggs, lightly beaten
  • 3 tbsp butter
  • 1.5 tsp vanilla extract
  • 2 large firm bananas
  • 1 pie crust, 9 inches, baked
  • 1 cup heavy whipping cream, whipped

Steps

  1. In a large saucepan, combine sugar, cornstarch, salt, and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Stir a small amount of hot filling into eggs and return all to the pan. Bring to a gentle boil. Cook and stir for 2 more minutes.
  2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate for 30 minutes.
  3. Slice the bananas into the bottom of the pie crust. Pour custard on top. Chill for 6-8 hours. Pipe whipped cream on top when ready to serve.
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