Description
This classic Banana Cream Pie recipe features a creamy, custard-like filling poured over fresh banana slices in a crisp pie crust, topped with fluffy Cool Whip. Perfectly balanced with vanilla and a luscious texture, it’s a simple yet delightful dessert ideal for any occasion.
Ingredients
Scale
Pie Filling
- 1/2 cup flour
- 1/2 cup sugar
- 2 teaspoons cornstarch
- 2 cups warm milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
Fruit
- 3-4 well-ripened bananas
Crust and Topping
- 1 pie crust (8 or 9 inch, baked and cooled)
- 8 ounces Cool Whip
Instructions
- Combine Dry Ingredients and Milk: In a medium saucepan, whisk together flour, sugar, and cornstarch, then gradually add in the warm milk to prevent lumps.
- Cook the Mixture: Place the saucepan over medium-high heat and continuously stir the mixture until it begins to boil and thickens into a smooth custard consistency.
- Add Egg Yolks and Vanilla: Quickly stir in the egg yolks and vanilla extract, whisking continuously for an additional minute to incorporate and cook the eggs without scrambling.
- Remove from Heat: Take the saucepan off the stovetop and let the filling cool slightly while you prepare the bananas and crust.
- Prepare Bananas and Assemble: Slice the bananas evenly and arrange them at the bottom of the baked and cooled pie crust. Immediately pour the warm filling over the banana slices, spreading evenly.
- Cool and Top: Allow the pie filling to cool completely for about an hour to set. Once cooled, spread the Cool Whip evenly over the top to finish the pie.
Notes
- Ensure the milk is warm to help prevent lumps when mixing with flour and cornstarch.
- Use ripe bananas for best flavor and sweetness.
- To prevent browning, slice bananas just before assembling the pie.
- Chill the pie thoroughly before serving to get a firmer texture.
- You can substitute Cool Whip with fresh whipped cream for a more natural topping.
