Banana Cream Pie
- Course Others
- Prep. Time 0 - 20 mins
- Cooking Time 0 - 10 mins
- Yields pie 9” (24 cm)
Preparation
What You Need
Crust:
Filling:
Garnish:
Instructions
Combine cookie crumbs with melted butter and mashed bananas. Press firmly into the bottom and up the sides of a 9” (24 cm) round pie dish.
To prepare filling, in a medium saucepan sprinkle gelatin over cold water. Allow to soften 5 min. Heat gently just until dissolved.
In a medium size bowl, beat eggs with sugar until combined. Whisk in cornstarch. Whisk in Milk. Whisk in dissolved gelatin.
Transfer mixture to a saucepan and cook, stirring constantly, just until mixture comes to a boil and thickens. Remove from heat. Stir in vanilla. Cool to room temperature.
Whip 1 cup (250 ml) cream until soft peaks form. Fold into cooled custard.
Slice bananas and place in the bottom of the prepared pie crust. Mound the filling over the bananas. Refrigerate.
Whip remaining 1 cup (250 ml) cream with icing sugar. Pipe or spoon over the filling. Sprinkle the top with grated chocolate. Refrigerate at least 4 hrs before serving.
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From the 1995 Milk Calendar
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