Favorite Banana Cream Pie

Diets

Vegetarian

Ingredients

Produce
- 2 Bananas, large firm

Refrigerated
- 2 Eggs, large

Pasta & Grains
- 1 Pastry shell (9 inches

Baking & Spices
- 1/4 cup Cornstarch
- 1/2 tsp Salt
- 1 cup Sugar
- 1 1/2 tsp Vanilla extract

Dairy
- 3 cups 2% milk
- 3 tbsp Butter
- 1 cup Heavy whipping cream, whipped

Time
Prepare: 10M
Cook: 15M
Total: 25M

Found on tasteofhome.com

Description

Cream pies are my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. —Jodi Grable, Springfield, Missouri

This was great!

This is a requested regular at holiday meals and my boyfriend prefers it over cake for his birthday. Ive never had an issue with the custard, so as long as you are careful about constantly stirring the custard while it is cooking you should be fine. I use an electric hand mixer while it is on the stove to make the process easier. I also dont layer the custard with the bananas, I just put them on the bottom and dump all the custard on top.

This turned out amazing! I was super worried after reading reviews about it being soupy, so after doing research on custards I decided to cook it a few extra minutes once it boiled just to be sure. (If its undercooked it will get soupy once chilled.) This was my first try at a custard type pie and it is fabulous!! I only used 2/3 cup sugar after reading reviews on it being too sweet and it really is perfect. Thanks for the recipe! It has been added to my box. :)

IF I HAD READ THE REVIEWS FIRST.....what a soupy, tasty mess! I normally read the reviews and this time I did not, until Indiscovered this recipe had a flaw. I should have gone with my gut and used 4 egg yolks instead of the 2 eggs. I probably would increase the cornstarch to 1/3 cups also. Sad thing is, the soupy pie actually tastes good. I dished it up in a small bowl and we are eating it because it does taste good.

I didnt expect it to taste so good but my whole family thought it was too thick and sugary and no one liked it.

Make sure to sweeten your whip cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla. I also strain all my custard and puddings with a wire strainer to prevent lumps.

This is a great banana cream pie recipe, absolutely delicious! To the people that gave this 1 star because it came out like soup, all I can say is you have to be patient while thickening it. It can take 10 to 20 minutes or longer to thicken. I didnt time mine but I know this from past experience with custard recipes. Keep your eye on it and stir constantly so it doesnt burn on the bottom or try using a double boiler. Its not the recipe that made your pie runny. Also temper your eggs and hot custard. Use small spoonfuls to put into your eggs and stir each time until the eggs get warm. Then you can add them to the custard mixture.

I love this custard. But I cut the sugar down to 2/3 cup and its perrrfect. Much too sweet with a full cup, in my opinion. I added a thin layer of ganache on top of a graham cracker crust, then custard, bananas, custard, cream. My favorite pie!! But yeah, I make this recipe for all my custard/pudding needs.

I made this soup pie exactly as the recipe instructed. The custard never set. Very disappointed. The whipped cream needed to be sweetened as well. What a waste of ingredients.

I cant even give one star...this is the worst Banana Cream pie recipe. I followed instructions exactly and it was nothing but soup. This recipe should be for egg yolks...not the whole egg. The whites cooked so pieces of them were throughout. The recipe says to chill for 30 minutes with plastic wrap. The pudding was thick until I did that and then it was nothing but liquid. And it was a weird color not the nice yellow custard which I believe is due to the whites of the egg. Taste of Home has a Banana Cream pie Recipe which is much better with yolks, no refrigerating the pudding and it comes out beautiful...this recipe is a disaster...what a waste of ingredients and my time.

Ingredients

1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 large eggs, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
2 large firm bananas
1 cup heavy whipping cream, whipped

Directions

Directions 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 butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes. Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings. Originally published as Banana Cream Pie in Taste of Home December/January 2006, p35 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

Prepare:
Cook Time:
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tasteofhome.com

2653 0 2017-05-03 17:37:34

Title:	Favorite Banana Cream Pie
Descrition:	Cream pies are my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. —Jodi Grable, Springfield, Missouri

Favorite Banana Cream Pie

Favorite Banana Cream Pie

Cream pies are my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. —Jodi Grable, Springfield, Missouri

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