Winter is a season full of delicious, comfort foods that we can eat while we’re curled up on the couch. Ones of my favourites when the snow starts to fall is always pie! Lately I’ve been craving a Banana Cream Pie, even though this isn’t your typical choice when it comes to “winter foods”, but I decided to try it out a new recipe anyway!
This is a pretty easy, low maintenance recipe (for both the crust and pie filling) and would be perfect for summer parties or any occasion you’re looking for a chilled dessert. You can also make this recipe NO-BAKE if you purchase a no-bake graham cracker crust. If you are choosing to bake the crust, I would recommend doing it before the pie filling and whipped cream.
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2%milk
2 eggs, beaten
3 tablespoons butter
1 1/2 teaspoons vanilla extract
2 large bananas
1 cup heavy whipping cream, whipped
1 1/2 cups of ground graham cracker crumbs
6 tablespoons butter
1/3 cup white sugar
1/2 teaspoon ground cinnamon
In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until very well blended.
Press the mixture into a pie plate ( 8 or 9 inches).
Bake at 375 degrees for 7 minutes. Then chill the crust in the fridge until the pie filling is ready.
Banana Pie Filling:
In a large saucepan or pot, mix the sugar, cornstarch, salt, and milk until smooth. Cook on medium heat until thick and bubbly. Stir and cook 2 minutes longer.
Remove from heat. Add a small amount of mixture to eggs, stir, and then return all of mixture to the pot. Bring to a boil, stir, cook 2 minutes longer.
Remove from heat. Stir in butter and vanilla. Put the mixture in a bowl, cover with plastic wrap, and put in the fridge to cool for 30 minutes.
While the pie filling is cooling in the fridge, slice the 2 large bananas.
Layer the banana slices on top of the pie crust. If you have extra you can save them for the top of the pie.
Once the filling has cooled pour it over the pie crust and bananas.
Top with whipped cream and add any extra bananas for garnish. Put pie in the fridge and let it sit for 1-2 hours before serving.