Banana  Cream Pie

Banana Cream Pie

Sep 24 2015

u

Preparation: 45 mn
Cooking: 20 mn

Serves 6

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 3 large firm bananas
  • 1 cup heavy whipping cream, whipped
  • Graham cracker crust
  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon

Directions

Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F  for 7 minutes or until golden brown. Cool to room temperature.

In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in  vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

Spread half of the custard into graham cracker shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate for 1 hour. Add remaining sliced bananas on top just before serving.

Et Voilà, Bon Appétit!

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