Whipped Topping Banana Cream Pie
photo by roweena
- Ready In:
1 10inch pie
- ingredients for 10" BAKED pie shell.
- MIX cornstarch, sugar, salt.
- ADD to COLD milk in a medium size saucepan.
- STIR to dissolve.
- Cook mixture over MEDIUM heat (Stir constantly to prevent scorching) until bubbly.
- Pour 1/4 of the hot mixture into beaten eggs.
- Mix thoroughly.
- Return mixture to the saucepan.
- Continue cooking until mixture comes back to"bubbling" and is thick.
- Blend in butter and vanilla.
- Pour half of the mixture into 10" baked pie shell.
- Cover the top with sliced bananas.
- Pour remainder of the mixture on top of the bananas.
- Let the filling cool-- then refrigerate until firm.
- Top the pie with sweetened whipped cream and serve!
Questions & Replies
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Excellent recipe! I did add an extra 1 Tbls of cornstarch to make it thicker as another reviewer stated. This recipe made a lot! I ended up with enough for a 9" pie and a small casserole dish of banana pudding! I think I will try to halve the recipe next time. Everyone loved it. I will definitely make again!
This is a wonderful recipe! It's very easy to follow and took very little time to make. I did add a little extra cornstarch (heaping rather than level tablespoons) and I layered some bananas in the pie crust before the first layer of pudding but other than that it turned out amazing! It definitely tastes like the pies you get in restaurants. I used a premade gluten free crust and it was delish. This is a great gluten free recipe.
Sensational. Used heaping TBS. of cornstarch. Made my own pie crust. Made the custard the day before and let it sit in the fridge. I needed that extra day for my bananas to ripen more. Just had a slice for dessert. Craving another and will have another for my breakfast. Thanks for a terrific recipe. Oh, thinking of doing it with coconut in place of the bananas also. YUM!
Out of gazillion banana cream pie recipes I found online I chose this one for two reasons. First, I never like tasting flour in cream pies, and this recipe called for cornstarch instead. Second, because it uses whole eggs instead of only yolks, and since I always forget I have the whites, and end up wasting them, I was happy to not have to worry about that. Whatever richness I might have lost by using whole eggs was made up for by the simplicity and economy of the recipe, and the wonderful, familiar, comforting, old-fashioned flavor and texture. I did add about 1 1/2 tbs. extra cornstarch since some said it was a bit soft, simmered it a bit longer, and it was perfect. Definitely a keeper for me.
RECIPE SUBMITTED BY
Born in China...immigrated to Canada. Grew up in a typical small prairie town. Worked in family's restaurant swearing never to work in foods after I "grew up"...Ate my oath as I took over the family restaurant 22 years after it opened in the city! Just retired from the biz but not from food!