I LOVE my mom's banana cream pie. I really think it's the best I've tried, but maybe I'm just biased. ;) What's interesting is this banana cream pie has a vanilla pudding base, not banana—but I think that's what makes it so good, because there's no fake banana flavor! Another great thing? You probably already have all the ingredients! And do you know what I love? It's a pretty healthy dessert, because my mom uses skim milk every time and it turns out great! Here's the recipe for everyone to enjoy!
Banana Cream Pie
Pie crust (see next post)
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 1/2 cups milk (can use fat free!)
5 egg yolks
2–3 Tbsp butter
1 Tbsp vanilla
1–2 bananas (if you prefer more or less)
Whisk together sugar, cornstarch, and salt in a heavy saucepan (before turning heat on). Gradually whisk in milk. Crack egg yolks into separate bowl (in case of shells, and you can pick the thick white part attached to the yolk out if you don't like those), then vigorously whisk into milk mixture until no streaks appear.
Stirring constantly, bring to a simmer over medium heat. Remove from heat and whisk until smooth. Return to heat, whisking occasionally, and bring to a simmer and cook for one minute or until thickened (it usually takes longer than one minute until it gets thick, and don't skip this, otherwise the pie won't set).
Remove from heat and whisk in butter and vanilla.
Cool slightly with waxed paper or plastic wrap over the surface to prevent a skin from forming.
Layer pudding and bananas over baked pie crust, starting with bananas (and make sure all bananas are covered with pudding so they don't brown). Chill thoroughly (at least 2–3 hours). Serve with whipped cream.
My mom makes this pie all the time (it's so easy!) and it's a favorite at our house—hope it becomes one of yours!