Pies

Banana Cream Pie

banana-cream-pie

Cook Time: 30 Min

Yield: 8 Servings

banana-cream-pie

Ingredients

  • Single-Crust
  • 1/2 C. sugar
  • 1/4 C. Clabber Girl® Corn Starch
  • 1/4 tsp. salt
  • 2 C. milk
  • 3 egg yolks
  • 2 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 large bananas
  • 1 (8 oz.) container frozen whipped topping, thawed

Directions

  1. PREPARE recipe for Single-Crust Pie Crust to make a Single-Crust Baked Pie Shell. Cool on wire rack.
  2. COMBINE sugar, cornstarch and salt in 2-quart saucepan. Whisk in milk. Cook over medium heat, whisking constantly, until mixture comes to a boil. Remove from heat.
  3. WHISK egg yolks in medium bowl until blended. Gradually whisk in about 1/2 C. hot mixture to temper the eggs. Slowly pour egg yolk mixture into hot mixture, stirring rapidly to prevent lumping. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in shortening and vanilla until shortening is melted. Cool to lukewarm.
  4. SPREAD about 1/3 of pudding mixture in pie shell. Arrange banana slices over pudding. Top with remaining pudding mixture, spreading evenly. Cover and chill 2 hours. Top with whipped topping just before serving. Garnish with additional banana slices, if desired.

Banana Cream Pie

banana-cream-pie

Cook Time: 30 Min

Yield: 8 Servings

Ingredients

  • Single-Crust
  • 1/2 C. sugar
  • 1/4 C. Clabber Girl® Corn Starch
  • 1/4 tsp. salt
  • 2 C. milk
  • 3 egg yolks
  • 2 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 large bananas
  • 1 (8 oz.) container frozen whipped topping, thawed

Directions

  1. PREPARE recipe for Single-Crust Pie Crust to make a Single-Crust Baked Pie Shell. Cool on wire rack.
  2. COMBINE sugar, cornstarch and salt in 2-quart saucepan. Whisk in milk. Cook over medium heat, whisking constantly, until mixture comes to a boil. Remove from heat.
  3. WHISK egg yolks in medium bowl until blended. Gradually whisk in about 1/2 C. hot mixture to temper the eggs. Slowly pour egg yolk mixture into hot mixture, stirring rapidly to prevent lumping. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in shortening and vanilla until shortening is melted. Cool to lukewarm.
  4. SPREAD about 1/3 of pudding mixture in pie shell. Arrange banana slices over pudding. Top with remaining pudding mixture, spreading evenly. Cover and chill 2 hours. Top with whipped topping just before serving. Garnish with additional banana slices, if desired.

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