Name: Banana Cream Pie Supreme
Prep time: 30 min
Cook time: 10 min
Total time: 6 h
Yield: 1 9-inch pie
Cuisine: American
Ingredients: 1 9-inch pre-baked pie crust; 3 ripe bananas, sliced; 1 cup heavy cream; 1 cup whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 1 teaspoon vanilla extract; Pinch of salt; Whipped cream, for garnish; Sliced bananas, for garnish

Instructions

In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally to prevent scorching.
In a separate bowl, whisk together the remaining sugar, cornstarch, egg yolks, vanilla extract, and salt until smooth and well combined.
Slowly pour a ladleful of the hot cream mixture into the egg yolk mixture while whisking continuously. This will help temper the eggs and prevent them from curdling.
Gradually pour the egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly to combine.
Cook the mixture over medium heat, stirring continuously, until it thickens and coats the back of a spoon, about 5-7 minutes. Be careful not to boil the mixture.
Remove the saucepan from the heat and let the custard cool slightly. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 2 hours.
Once the custard has chilled, assemble the pie by layering the sliced bananas on the bottom of the pre-baked pie crust. Pour the chilled custard over the bananas, spreading it out evenly with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together and the custard to set.
Before serving, garnish the pie with a dollop of whipped cream and freshly sliced bananas for an extra touch of sweetness and freshness.

Ingredients

Instructions

Nutrition Facts

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