Banana cream pie is the perfect ending to any meal.  Fresh sliced bananas mixed with a custard filling and perfect crust, let’s not forget the light airy fresh whipped cream on the top. When you put a bite of this pie into your mouth it’s a taste of heaven 😉 

Ingredients:

Makes 8 servings

• 1  9 inch Pie Crust (baked according to pkg directions)
• 3 Medium Bananas
• 1/2 Cup of Granulated Sugar
• 6 TBSP of Cornstarch
• 1/4 tsp of Salt
• 3 Cups of Milk
• 2 Egg Yolks
• 1 1/2 tsp of Vanilla
• 2 Cups of Freshly Whipped Cream (recipe below)

Directions:

1. Slice your bananas into about 1/2 inch thick slices
2. Layer 1/2 the banana slices in circles around the crust starting on the outside and working your way into the middle (the other half will go in the middle)
3. In a saucepan combine your sugar, cornstarch and salt mix to combine
4. Turn the heat on medium heat and add your egg yolks and milk stirring to combine them completely
5. Keep stirring constantly until the the mixture is thickening and comes to a soft boil
6. Continue cooking when it reaches the soft boil for 2-3 minutes continuing to stir constantly so that it doesn’t burn on the bottom
7. Remove from heat after it has boiled for one minute
8. Add your vanilla mixing to combine
9. Pour half of your saucepan mixture over your bananas in the pie shell
10. Layer the other half of your bananas over the custard
11. Top off with the other half of your custard
12. Chill for a few hours so that it’s set
13. You can do the whipped topping a few hours before serving or just top it with the whipped topping as you cut slices

Making the Whipped Topping:

Ingredients:

• 2 Cups of Heavy Whipping Cream
• 4 TBSP of White Granulated Sugar

Directions:

1. Put a metal mixing bowl and whisk into the freezer for half an hour
2. Remove the metal bowl and add your heavy whipping cream
3. Whip on high adding your sugar
4. Continue whipping until soft peaks form, about 2-3 minutes
5. Store any unused whipped cream in the refrigerator up to 12 hours