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Banana Cream Pie II

Banana Cream Pie II — a pie and tart recipe, 10 ingredients.

Pie and tart

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 large bananas or 4 medium bananas, sliced
  • ¾ cup granulated sugar
  • ⅓ cup all purpose flour or 3 Tbsp cornstarch
  • ¼ tsp salt
  • 2 cups milk
  • 3 egg yolks, slightly beaten
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • 1 ea. 9-inch (23 cm) baked pastry shell
  • Meringue made from the leftover egg whites (optional)
Make it lactose-friendly
  • 2 cups milk → lactose-free milk, oat milk, or almond milk
  • 2 Tbsp butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine sugar, cornstarch, and salt in a saucepan.
  2. Add milk gradually.
  3. Cook, stirring constantly, over medium heat until bubbly.
  4. Cook and stir an additional 2 minutes and remove from burner.
  5. Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
  6. Remove from heat.
  7. Add butter and vanilla and stir until smooth.
  8. Slice bananas into the cooled baked pastry shell.
  9. Top with pudding mixture and spread meringue (if desired) on top of the pie.
  10. Bake at 350°F (175°C) for 12–15 minutes.
  11. Cool before serving.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0