Banana cream pie
Source of Recipe
BBR
List of Ingredients
Makes 8 to 10 servings
2/3 cup sugar
1/4 cup cornstarch
1/2 teasthingy salt
3 cups milk
4 egg yolks, beaten
2 tablesthingys butter
1 tablesthingy pure vanilla extract
2 bananas, sliced approximately 1/4 inch thick
1 (9-inch or 10-inch) deep dish pie crust, baked and cooled
Homemade whipped cream:
1 1/2 cups heavy cream
1 tablesthingy sugar
1 teasthingy pure vanilla extract
Recipe
In a large saucepan combine sugar, cornstarch and salt. Mix well, then stir in milk and egg yolks and place on stovetop. Whisk thoroughly while cooking over medium heat, stirring constantly with a wooden sthingy or heat-resistant spatula to avoid scorching, until mixture is thickened. Remove from heat and whisk for approximately 30 seconds, stir in butter and vanilla until fully incorporated. Set aside.
Slice 1 banana and spread into bottom of pre-baked pie shell. Pour half of custard (cooled 5-10 minutes) over the banana. Cover with second sliced banana and spread remaining custard over banana layer. Cool the pie completely.
For the Homemade Whipped Cream: In a refrigerated glass or metal mixing bowl, whisk (preferably with a hand mixer with the whisk attachment or stand mixer) the heavy cream on low speed 1 minute, add the sugar and the vanilla and whisk until medium peaks form, 3 to 5 minutes. Spread whipped cream over pie, covering completely. Refrigerate until ready to serve.
Per serving, based on 8, with whipped cream: 474 calories
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