Bananna Cream Pie


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Serves | Prep Time 30 mins | Cook Time 10 mins

Why I Love This Recipe


Ingredients You'll Need

Vinalla Wafer-Crumb Crust

3/4 cup sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 3/4 cups milk

5 Large egg yolks

2 tablespoons butter or margarine,cut into pieces

1 3/4 teaspoons vanilla extract

3 ripe medium bananas

3/4 cup heavy or whipping cream


Directions

Prepare Vanilla Wafer-Crumb Crust as directed.Cool completely,


Meanwhile,prepare filling:In 3-quarts saucepan,combine sugar,cornstarch,and salt;stir in milk.Cook over medium heat,stirring constantly,until mixture has thickened and boils;boil 1 minute. In small bowl,with wire whisk,lightly beat egg yolks;beat in 1/2 cup hot milk mixture .Slowly pour egg-yolk mixture back into milk,stirring rapidly to prevent curdling.Cook over low heat,stirring constantly,until mixture has thickened,about 2 minutes. Remove from heat.Add butter and 1 1/2 teaspoons vanilla;stir until butter melts .Transfer to medium bowl.Pess plastic wrap onto surface to prevent skin from forming .Refrigerate,stirring occasionally,until cool,about 1 hour.


Slice 2 bananas crosswise.Spoon half of filling into crust.Arrange sliced bananas on top;spoon remaining filling evenly over bananas.Press plastic wrap onto surface;refrigerate at least 4 hours or up to overnight.


To serve,prepare topping:In small bowl,with mixer at medium speed,beat cream and remaining 1/4 teaspoon vanilla until stiff peaks form when beaters are lifted;spread over filling. Slice remaining banana;arrange around edge of pie.


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