Luscious Banana Cream Pie (Print Version)

Flaky crust layered with ripe bananas and rich custard, topped with fluffy whipped cream for a nostalgic American classic.

# Ingredients:

→ Crust

01 - 1 9-inch pre-baked pie crust (homemade or store-bought)

→ Banana Filling

02 - 2 cups whole milk
03 - 1/2 cup granulated sugar
04 - 1/4 cup cornstarch
05 - 1/4 tsp salt
06 - 4 large egg yolks
07 - 2 tbsp unsalted butter
08 - 1 tsp vanilla extract
09 - 3-4 ripe bananas, sliced

→ Whipped Topping

10 - 1 cup heavy whipping cream
11 - 2 tbsp powdered sugar
12 - 1/2 tsp vanilla extract

# Steps to Follow:

01 - In a medium saucepan over medium heat, whisk together milk, sugar, cornstarch, and salt until smooth.
02 - In a separate bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper.
03 - Gradually pour the tempered yolk mixture back into the saucepan, whisking constantly.
04 - Cook until the mixture thickens and bubbles, about 3-5 minutes.
05 - Remove from heat and whisk in butter and vanilla extract.
06 - Arrange half of the banana slices over the bottom of the pre-baked crust.
07 - Pour half of the custard over the bananas. Add the remaining banana slices and top with the remaining custard.
08 - Smooth the top with a spatula. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours until fully set.
09 - Beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
10 - Spread or pipe the whipped cream over the chilled pie just before serving.

# Additional Notes:

01 - For extra flavor, add a layer of crushed vanilla wafers or a graham cracker crust instead of traditional pie crust.
02 - Best assembled the same day it will be served to keep the bananas fresh.
03 - Garnish with extra banana slices or a sprinkle of crushed cookies.

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