Desserts:

Best Banana Cream Pie

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Ingredients

CRUST:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
FILLING:
3 large egg yolks
3/4 cups sugar
3 tablespoons cornstarch
1/4 tablespoon salt
1-1/2 cup low-fat milk
1 tablespoon butter
1 teaspoon vanilla
1/2 cup heavy or whipping cream
2 ripe bananas, sliced

Instructions

Prepare crust: preheat oven to 350 degrees F. Mix graham cracker crumbs, sugar and butter in a 9-inch pie plate; press mixture evenly over bottom and sides of pan. Bake 8 minutes and cool on rack. Prepare custard filling: beat the egg yolks in a medium size saucepan. Mix in the sugar, cornstarch and salt; stir in the milk. Add the butter, then set over medium heat. Cook, stirring until the butter is melted and the mixture is bubbly and thick, about 5-7 minutes. Remove the pan from the heat. Stir in vanilla. Transfer custard to a bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for 2 hours. Whip the cream into stiff peaks and fold it into chilled custard or fold cool whip in whichever you use. Layer 2 ripe bananas sliced over crust; spoon custard over bananas. Cover with plastic wrap and refrigerate overnight. To serve, decoratively place additional whipped cream on top of pie, if desired.

Doris Pells
Rock Island