- 1/2 Cup Sugar
- 1/4 Cup Corn Starch
- 1/2 Teaspoon Salt
- 3 Cups Milk (I used 2% Milk)
- 2 Eggs
- 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 (I used whipped cream)
- 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 (rather than combining the eggs all at once with the heated mixture) – this helps to avoid cooking the eggs (think scrambled eggs). Then return everything 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 and arrange over filling. Pour remaining custard over bananas. Spread the top with whipped cream. Refrigerate 6 hours or overnight.
You can make this look pretty amazing with the right icing tip and technique, but honestly, it doesn’t taste great. I was hoping for a creamy, gooey, slightly sweet pie. Instead, this turned out more like watery pudding. Each slice couldn’t hold together. The bananas also started turning brown after being refrigerated. Must continue hunting for a decent banana cream pie recipe.