This homemade banana cream pie is layered with fresh bananas and filled with a silky vanilla custard, then topped with coconut milk whipped cream and more bananas.
Welcome to the April Pinterest Challenge Blog Hop! The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! So this month, I chose to make a homemade banana cream pie from this pin. The recipe is from Sally’s Baking Addiction and for the record, I am addicted to her site. Last month, I chose to make a quick, one skillet meal of kielbasa, peppers, and potatoes.
To be fair, I didn’t choose this recipe, my daughter requested a banana cream pie for her birthday last month and I took the opportunity to use it as this month’s pin challenge. Multi-tasking, it’s a necessary thing.
This recipe is ahhhmazing! I mean it. You couldn’t ask for an easier, more delicious, and perfect pie. I followed all of Sally’s directions and tips to make the banana cream pie with two exceptions. I didn’t make my own pie crust, instead I used a frozen shell and followed the directions to bake an unfilled pie shell. The other thing I did was to use So Delicious Dairy-Free CocoWhip topping as it was my daughter’s request to do so. Be sure to use the cinnamon that is called for in the recipe – it does take the pie from simply delicious to ahhhmazing!
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[clickToTweet tweet=”Banana Cream Pie made with homemade custard and layered with bananas, then topped with more bananas and coconut whipped cream. #bananas #pie #homemade #coconutwhippedcream #pinterestchallenge” quote=”Banana Cream Pie made with homemade custard and layered with bananas, then topped with more bananas and coconut whipped cream”]
Homemade Banana Cream Pie
- 1 frozen unbaked deep dish pie shell
- 1 and 3/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1/8 tsp salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 and 1/2 tsp vanilla extract
- 2 tbsp unsalted butter softened
- 4 ripe bananas
- sprinkle of ground cinnamon
- So Delicious Dairy-free CocoWhip topping or whipped cream
- Preheat oven to 400 degrees. Fully blind bake your pie crust according to the package directions. Allow to cool completely before adding the filling.
- To make the filling: Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved. Bring to a gentle simmer, whisking occasionally.
- In a medium bowl, whisk the egg yolks and cornstarch together until thick and smooth.
- When the milk mixture is simmering, very slowly stream in 1 cup of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan.
- While continuously whisking, cook until the mixture is thick and big bubbles are bursting at the surface of the pan.
- Remove the pan from heat and whisk in the vanilla extract and butter.
- Place a piece of plastic wrap directly on top of the warm custard to prevent a "skin" from forming on top. Allow to cool for 15 minutes.
- While the pudding is cooling, slice 2 bananas and arrange slices into the cooled pie shell. Don’t be skimpy with the bananas! Then, sprinkle with cinnamon.
- Spread cooled filling on top of the cinnamon bananas and a piece of plastic wrap directly on top of the pie filling. (Again, to prevent a skin from forming.)
- Refrigerate for at least 4 hours and up to 1 day.
- When ready to serve, top with the CocoWhip topping and slice the other two bananas and place on pie.
- Slice and serve.
- Refrigerate leftovers.
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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