1 to 2 medium firm bananas, cut into 1/4-inch slices
Whipped topping and additional banana slices, optional
Instructions
Place butter in a greased 9-in. microwave-safe pie plate. Heat, uncovered, on high for 45 seconds or until melted. Stir in crumbs and sugar until combined. Press onto the bottom and up the sides of plate. Cook, uncovered, on high for 1 to 1-1/2 minutes or until crust is firm and holds together. Cool completely.
For filling, in a 2-qt. microwave-safe bowl, combine the sugar, flour and cornstarch. Gradually whisk in milk until smooth.
Microwave, uncovered, on high for 7-8 minutes or until thickened, stirring every 2 minutes. Stir a small amount of hot liquid into egg yolks. Gradually return to the bowl, stirring constantly. Cook 30-60 seconds longer or until bubbly, stirring every 15 seconds. Stir in the butter, vanilla and salt until butter is melted. Cool for 20 minutes, stirring several times.
Arrange bananas in crust. Top with filling. Cover and chill 8 hours or overnight. Top with whipped topping and additional bananas if desired. Yield- 6-8 servings.
Originally Submitted
8/8/2010
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