Banana Cream Pie Recipe
Ingredients:
1 pre-baked pie crust (graham cracker or traditional)
3 ripe bananas
2 cups whole milk
1/2 cup sugar
3 large egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar
Instructions:
Make the Filling:
In a saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk and bring the mixture to a simmer over medium heat. Stir constantly to prevent it from burning.
Once it starts to thicken, whisk about a cup of the hot milk mixture into the egg yolks to temper them. Then, slowly whisk the egg mixture back into the saucepan.
Cook for another 1–2 minutes until the filling is thick.
Remove from heat and stir in the butter and vanilla extract. Let it cool for a few minutes.
Assemble the Pie:
Slice the bananas and layer them on the bottom of the baked pie crust.
Pour the cooled custard mixture over the bananas, spreading it evenly.
Whip the Cream:
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
Spread the whipped cream over the top of the pie.
Chill and Serve:
Refrigerate the pie for at least 3 hours, or until the filling is fully set.
Slice and enjoy!