PURE BANANA BLISS!
Summer time and the living is easy. Really easy, if you’re making this pie. Use a baked pie shell for this for an extra-speedy way to get an amazing dessert ready. Because it needs plenty of chill time, make this the night before. It takes no time at all. You’ll mix your sugar, salt, cornstarch and milk over medium-high heat until it’s smooth. When it gets thick and bubbly, turn the heat down and keep stirring for 2 more minutes. When you remove it from the heat, stir just a wee little bit of hot filling into the eggs and then put all of it into your pan together. Boil very gently for 2 more minutes and then off the heat it goes.
After you take it from the heat, add the butter and vanilla. The push plastic wrap onto the surface of this custard. Don’t skip that step or else it will get that thick skin on top which you definitely don’t want. Once it has set in the fridge for 30 minutes, spread half of that custard into your pastry shell. Then add slices of bananas on top of that layer of filling, followed by another layer of custard. Top it off with whipped cream, refrigerate and go to bed. Just try not to dream of this thing until the next day…I dare you!
I found this bananarific recipe on the Taste of Home website. Click the link below to see the site and full recipe for this Favorite Banana Cream Pie.
CLICK HERE FOR RECIPE
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