This banana cream pie layers fresh banana slices under a stovetop vanilla custard in a baked 9-inch shell. Tempering the egg yolks with a small amount of hot milk mixture helps them blend smoothly into the filling.
Ingredients
- 1 baked 9-inch pie crust
- 3 cups whole milk
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 3 bananas
Cook the custard
- Have the baked pie shell ready. Scald the whole milk in a large saucepan.
- In another saucepan, combine the sugar, flour, and salt. Gradually stir in the scalded milk.
- Cook over medium heat, stirring constantly, until thickened. Cover and cook for 2 minutes more, stirring occasionally.
- Stir a small amount of the hot mixture into the beaten yolks. Once combined, stir the tempered yolks back into the saucepan.
- Cook for 1 minute longer, stirring constantly, and confirm the custard reaches 160°F (71°C).
- Remove from the heat and stir in the butter and vanilla. Let the custard stand until lukewarm.
Assemble
Slice the bananas into the pie shell, pour the lukewarm custard over them, and cool before serving. If desired, use the three leftover egg whites in a separately verified meringue recipe and cook the meringue to 160°F (71°C).
