Banana Cream Pie
What’s your favorite fruit pie? For me, banana cream pie has always been the winner! I’ve never really been a fan of other fruity pies because of the warm, mushy fillings (the texture just isn’t for me). Banana cream pie is different – the fruit is sliced, cold & fresh, and layered with delicious pudding! I like to make this using graham cracker crust rather than normal pie crust. I think it pairs really well with the banana and pudding! Depending on your pie dish, you may have leftover pudding. If this happens, I like to make personal pie jars! Just layer the pudding, banana slices, graham cracker crumbs, and whipped cream in a jar! It's easy, delicious, and a great way to re-use your old containers.
- 1 9" pie
- Prep time: 80 Minutes|Cook time: 15 Minutes|Total time: 1 Hours 35 Minutes
Prepare the pudding
- Prepare your pie crust. I prefer using a graham cracker crust for this pie, but a regular pie crust is just as delicious!
- Combine the milk with the sugar and salt in a medium-sized pot over medium heat. Whisk until the mixture is hot to touch, and the sugar has completely dissolved.
- Whisk together the egg yolks and cornstarch.
- While stirring, gradually pour ~½ cup of the milk mixture into the yolk mixture. Then, add the yolk mixture to the pan with the remaining milk mixture.
- With the pan over medium heat, stir until the pudding is thick and bubbly. Remove from heat and whisk in the vanilla extract and softened butter until it's melted and completely combined.
- Cover the top of the pudding with plastic wrap and let it cool.
Assemble the pie
- Starting with banana slices, alternately layer the banana slices and pudding over the crust.
- Let the pie chill for at least an hour prior to serving.
- Serve with whipped cream (optional). Enjoy!
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