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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Cream pies are my momâs specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty topped with almondsâ¦and it cuts easily, too. âJodi Grable, Springfield, Missouri Ingredients:
1 cup sugar |
1/4 cup cornstarch |
1/2 teaspoon salt |
3 cups 2% milk |
2 eggs, lightly beaten |
3 tablespoons butter |
1-1/2 teaspoons vanilla extract |
1 pastry shell (9 inches), baked |
2 large firm bananas |
1 cup heavy whipping cream, whipped |
Directions:
1. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
3. Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.
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