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Banana Cream Pie
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Medium
This banana cream pie is one of my go to desserts whenever I want something that feels fancy but doesn't require hours in the kitchen. With just 40 minutes from start to finish, it's surprisingly simple to pull together, and the creamy vanilla custard paired with fresh bananas never fails to impress. Bananas are packed with potassium, which is wonderful for heart health, so I feel a little better serving this to my family. Best of all, you probably have most of these ingredients already, making it an affordable treat that tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- ¾ cup white sugar¾ cup white sugar
- ⅓ cup all-purpose flour⅓ cup all-purpose flour
- ¼ teaspoon salt¼ teaspoon salt
- 22 cups milk
- 33 egg yolks, beaten
- 22 tablespoons butter
- 11 ¼ teaspoons vanilla extract
- 11 (9 inch) baked pastry shell, cooled
- 44 bananas, sliced
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Combine sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixture boils and thickens. Continue to cook and stir for 2 more minutes, then remove from the heat.
- 3
Place egg yolks in a medium bowl; whisk in a small amount of the hot milk mixture until smooth, then gradually whisk egg yolk mixture into the saucepan. Cook over medium-low heat, stirring constantly, for 2 more minutes. Remove from heat and stir in butter and vanilla.
- 4
Fill pastry shell with sliced bananas; pour pudding mixture on top to cover.
- 5
Bake in the preheated oven until filling sets, 12 to 15 minutes. Chill pie for 1 hour before serving.
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