Banana Cream Pie. Oh My!

1. 1

   Banana cream pie filling:

2. 2

   Mix sugar, flour and a pinch of salt into a medium/large sauce pan and stir until lump-free. Slowly drizzle in the milk while stirring over medium heat. Cook over medium heat, stirring continually, until mixture thickens and is bubbly. Make sure to stir around edges well, about 5 minutes. Remove from heat.

3. 3

   Whisk egg yolks. Take 1/2 cup of the milk mixture and whisk continually while adding to the egg yolks. Continue to add milk mixture until a total of 2 cups milk mixture has been added. Add the egg mixture back into the milk mixture and return to medium heat, stirring continually until mixture starts to bubble, about 2 minutes. Remove from heat. Add in the vanilla and butter. Stir well until fully incorporated.

4. 4

   Place enough of the pudding mixture into the bottom of the pie crust to cover the bottom. Cover with 2 bananas and repeat. Ending with pudding over the top. Cover and refrigerate for 6 hours or overnight.

5. 5

   Whipped cream:

6. 6

   Place heavy whipping cream, powdered sugar and vanilla into a mixing bowl and mix over medium-high until mixture becomes soft and billowy. Make sure not to over mix or you will have butter. Top pie with whipping cream when serving.

No additional tips available.