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Happy Thanksgiving everyone!
We have so much to be grateful for this year! Though we’ve had our ups and our downs, we are thankful for the opportunities that have come our way and we are so blessed. Thank you to everyone who has supported us in this blogging journey, and we hope to keep growing…
And now that I’m done with the sappy stuff, lets talk PIE!
No Thanksgiving feast is complete without some indulgent dessert! Banana Cream Pie was Lexi’s grandpa’s favorite, and now that he and her grandma have passed it helps her feel close to them this time of year.
Though this pie may seem a little labor intensive from the outside, it comes together really easily. Its totally worth it too when you can tell people its been made from scratch!
Don’t forget to come back soon for our homemade pie crust recipe! So easy you’ll nail it on your first try!
Ingredients
- 1 pie crust, blind baked
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 2 1/3 cups whole milk
- 4 eggs, beaten
- 1 1/2 teaspoons vanilla
- 3 tablespoons butter
- 2-3 large bananas
- 1 cup heavy cream
Instructions
- Combine sugar, cornstarch, salt, and milk in a small saucepan. Whisk frequently over medium heat until hot and bubbly. Let boil for one minute, then remove from heat.
- Whisk 1/2 cup of the hot milk mixture into the beaten eggs a spoonful at a time, mixing until incorporated between each spoonful. Pour the egg mixture into the pot and whisk together.
- Place pan back on heat and bring to a low boil. Let boil for 1 minute. Remove from heat and whisk in vanilla and butter until combined. Transfer to a bowl and cover with plastic wrap, pressing the wrap down to touch the custard. Refrigerate for 30-45 minutes.
- Meanwhile, whip the heavy cream on high speed until stiff peaks form. Once custard is almost done cooling, thinly slice the bananas. Set both aside.
- Pour 1/3 of cooled custard into prepared pie crust. Place a layer of sliced banana. Layer more custard and another layer of the sliced banana. Finish with the last of the custard and top it off with the whipped cream.
- Refrigerate pie for at least 4 hours before serving.
Notes
Pie will stay good in the refrigerator for up to 3 days.
Everyone has a favorite pie flavor. What is yours? Let us know in the comments below!