Banana Cream Pie
Banana Cream Pie
Servings
8
servingsPrep time
1
hourCooking time
15
minutesIngredients
⅔ cup sugar
¼ cup cornstarch (or ½ cup all-purpose or gluten-free flour)
¼ teaspoon salt (optional)
5 large egg yolks or two large eggs
2 ½ cups whole milk, half and half, almond milk or coconut milk
2 tablespoons unsalted butter, cut into small pieces
2 teaspoon vanilla extract (optional)
Whipped Cream
1 cup whipped cream
1 teaspoon maple syrup or powdered sugar
¼ teaspoon vanilla extract (optional)
2-3 ripe bananas, not brown
Directions
- Make Perfect Pie Crust. Bake for about 20 minutes until it’s golden brown on the edges. Remove the crust from the oven, and cool.
- In a medium-sized saucepan, whisk together the sugar, cornstarch and salt.
- Add the egg yolks and whisk until smooth. Add the milk and whisk until incorporated.
- Warm slowly on medium heat, alternately stirring with a whisk and scraping the sides with a high-heat rubber spatula until the mixture thickens and starts to boil.
- Remove the pastry cream from the heat, and stir in the extract and butter. Return to heat for 2 minutes, stirring constantly and then pour into the crust.
- Let the pie cool completely. Whip the cream until soft peaks form. Add maple syrup and vanilla. Top the pie with sliced bananas and whipped cream.
Notes
- *Use Bob’s Red Mill 1 to 1 baking flour, white rice flour, or Kathy’s gluten-free flour mix.