Is there ANYONE–who doesn’t love Banana Cream Pie? Not sure if I know of anyone–except the Pioneer Woman (Ree Drummond) and she hates bananas. I made these for a family party last night for my husbands “??” birthday. This is the best recipe I have ever used. I have tried lots of them and always come back to this one. It’s an old one I got from the Lion House cookbook a looooong time ago and I made some adjustments that made the steps easier. Go ahead–make this for your Easter dinner.
One 8-9 inch baked pie shell
5 T. cornstarch
1 c. sugar
1/4 t. salt
2 1/4 c. half and half
1 c. milk
2 T. butter
1 t. vanilla
1 large banana
Beat eggs well in a large bowl. Set aside.
Mix cornstarch, sugar and salt in a heavy 3-quart saucepan. Add milk and cream and mix well. Cook over medium heat, stirring constantly with a whisk until smooth and thick. Quickly pour about half of the hot mixture into the bowl of eggs. whisking thoroughly and constantly so the eggs don’t cook. Pour all back into the sauce pan and continue cooking for another 2-3 minutes, stirring constantly. Remove from heat and add butter and vanilla.
Slice banana into bottom of pie shell. Arrange slices evenly across the bottom. Pour the pudding mixture over the banana and cover with plastic wrap. Refrigerate for 3-4 hours until completely cool.
Garnish with whipped cream and more bananas on top if you like!!