Loading...Banana Cream Pie
On Pi Day, the formula is simple: π + Banana Cream Pie = happiness. This Banana Cream Pie is brought to life with the power of dairy. Made with milk, butter, and whipped cream made right here in Ontario, it brings rich, homemade goodness together to make a π-rrific dessert
Ingredients
Crust
Filling
Topping
Instructions
- StepPreheat oven to 350°F (180°C). Mix graham crumbs, melted butter, sugar, and salt in a bowl until evenly moistened. Press firmly into a 9-inch pie plate, pressing up the sides. Bake 8–10 minutes until lightly golden, then cool completely.
- StepIn a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, 6–8 minutes.
- StepIn a bowl, whisk egg yolks. Slowly whisk in about ½ cup (125 mL) of the hot custard to warm the yolks, then pour the yolk mixture back into the saucepan, whisking constantly. Cook 1–2 minutes more until thick and glossy.
- StepRemove from heat. Stir in vanilla and butter until melted and smooth. Let the custard cool for 10 minutes, whisking occasionally to prevent a skin from forming.
- StepArrange sliced bananas over the cooled crust in an even layer. Pour the warm custard overtop and smooth the surface. Cover with plastic wrap directly on the custard and refrigerate until set, at least 4 hours.
- StepIn a bowl, whip cold whipping cream with icing sugar and vanilla until soft peaks form.
- StepSpread or pipe whipped cream over the pie. Garnish with extra banana slices if using. Slice and serve chilled.
