Banana Cream Pie

Adapted from

  • 1(9 inch) pie crusts, baked (see recipe for all-butter pie crust)
  • 3 cups whole milk
  • 1/2 granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon  salt
  • 3 egg yolks, slightly beaten 
  • 2 tablespoons  butter
  • 1 teaspoon vanilla extract
  • 1-3  bananas

For the whipped cream topping:

  • one cup heavy cream
  • 3 tablespoons powdered sugar
  1. Have a pie shell ready for filling.
  2. In a large saucepan, scald the milk.
  3. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
  4. Over medium heat, stirring constantly, cook until thickened.
  5. Cover and, stirring occasionally, cook for two minutes longer.
  6. In a small bowl, slightly beat the 3 egg yolks; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  7. Cook for one minute longer, stirring constantly.
  8. Remove from heat and blend in the butter and vanilla.
  9. Let sit until lukewarm.
  10. Meanwhile, make the whipped cream by whipping 1 cup heavy cream with 3 tablespoons powdered sugar.
  11. Slice bananas and place in a single layer along the bottom of the pie shell; pour half the pudding over the bananas; place another layer of banana slices and then pour over the rest of the pudding.
  12. Top the pudding with whipped cream and refrigerate for 3 hours.

If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie instead of the whipped cream.