Banana Cream Pie
Ingredients:
1 pre-baked 9-inch pie crust
3 large ripe bananas, sliced
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions:
Place the sliced bananas evenly in the bottom of the pre-baked pie crust and set aside.
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a small bowl, lightly beat the egg yolks. Slowly whisk a few spoonfuls of the hot milk mixture into the yolks to temper them, then pour the egg mixture back into the saucepan. Cook for 2 to 3 more minutes, stirring constantly, until thick and creamy.
Remove from heat and stir in the butter and vanilla extract until smooth.
Pour the hot custard over the sliced bananas in the pie crust, spreading evenly. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set.
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie before serving.
Slice and serve cold for a rich, creamy Southern dessert full of classic comfort flavor.
