Description


The BEST Banana Cream Pie. This banana cream pie will leave you dreaming for days of its’ goodness! It’s silk smooth and light while reaming dense and custardy. There is a secret step with the eggs that creates this dreamy consistency. This is a tried and true recipe passed down from Jordan’s grandmother Rhea. Trust me, this pie is called dreamy for a reason!

Prepare ONE pie crust

INGREDIENTS

  • 3 Tbs sugar
  • 6 Tbs flour
  • 1/4 tsp salt
  • 2 C whole milk
  • 2 egg yolks beaten (save egg whites in a clean bowl (also 3 Tbs sugar))
  • 1 1/2 tsp pure vanilla extract
  • 1 Tbs butter
  • 3 ripe bananas (sliced)
  • 1 pint heavy whipped cream (whipped and sweetened as desired) for topping

Instructions

  • Mix first three ingredients (sugar, flour, and salt) in a bowl with a whisk.
  • Add milk to a medium sauce pan and turn on medium heat.
  • Immediately add the sugar flour mixture and stir until thick- about, 5-8 minutes.
  • Add the egg yolks and keep stirring another few minutes.
  • Last, add the butter and vanilla and mix until incorporated. Remove from heat and set aside.
  • Beat the egg whites and 4 Tbs sugar until stiff peaks (but not meringue).
  • Fold egg whites into hot custard mixture
  • Place sliced bananas on the bottom of prepared pie crust. Add custard on top (completely covering the bananas and put in the fridge for at least 2 hours and covered 2 days (crust won’t be as fresh after 2 days)
  • Before serving add mounds of freshly whipped cream to pie and serve!