Banana Cream Pie
Ingredients
Crust
-
1½
cup
all-purpose flour
-
⅓
cup
powdered sugar
-
¼
teaspoon
salt
-
9
tablespoon
unsalted butter
-
1
large
egg yolk
No-Bake Crust
-
2
cups
graham cracker crumbs
-
½
cup
unsalted butter
-
¼
cup
granulated sugar
-
1
teaspoon
vanilla extract
-
1-1½
teaspoon
nutmeg
Banana Cream Filling
-
⅓
cup
cornstarch
-
½
cup
granulated sugar
-
¼
teaspoon
salt
-
2
cups
whole milk
-
½
cup
heavy cream
-
4
large
egg yolks
-
1½
teaspoon
vanilla extract
-
2
tablespoon
unsalted butter
-
3-4
large
bananas
Whipped Cream
-
1
cup
heavy cream
-
2
tablespoon
confectioner's sugar
-
½
teaspoon
vanilla extract
Instructions
- Prepare the pie crust by mixing flour, powdered sugar, and salt, then adding cold butter and an egg yolk to form the dough.
- Press the dough into a greased 9-inch pie pan and freeze for at least 30 minutes.
- Preheat the oven to 400°F (205°C) and bake the crust for 20-25 minutes until golden brown.
- For a no-bake crust, blend graham crackers and mix with melted butter, sugar, vanilla, and nutmeg, then press into a springform pan.
- For the filling, mix cornstarch, sugar, and salt in a saucepan, then whisk in milk, heavy cream, and egg yolks.
- Heat the mixture on medium-high, stirring constantly until it thickens, then add butter and vanilla.
- Cool the filling, then layer sliced bananas in the pie crust and pour the pudding over them.
- Refrigerate the pie for about 3 hours until set.
- Whip heavy cream with confectioner's sugar and vanilla until stiff peaks form, then decorate the pie.
- Serve chilled and enjoy!
Nutrition Facts (estimated)
Servings
12
Calories
656
Total fat
27g
Total carbohydrates
94g
Total protein
10g
Sodium
391mg
Cholesterol
133mg
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