Classic Banana Pudding Pie
This delightful Banana Pudding Pie combines ripe bananas with a creamy vanilla custard and a flaky pie crust, making it a comforting dessert perfect for any gathering.
Prep time: 20 minutesCook time: 5 minutesServes: 8
Ingredients
1 9-inch pie crust
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3 ripe bananas, sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Pre-bake the pie crust according to package instructions and set aside to cool.
2. In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk over medium heat until the mixture is smooth and thickened.
3. In a separate bowl, beat egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly, then return the mixture to the saucepan.
4. Cook for an additional 2 minutes, stirring constantly, then remove from heat and add butter and vanilla extract.
5. Arrange banana slices in the bottom of the cooled pie crust.
6. Pour the custard over the bananas, spreading evenly. Refrigerate for at least 4 hours until set.
7. Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the custard.
Storage
Store the pie covered in the refrigerator for up to 3 days.
Reheating
For best results, serve cold. If necessary, allow the pie to sit at room temperature for 10 minutes before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
