(Photo & Recipe Credit: www.womansday.com) Active: 25 min
Total: 25 min plus chilling
Serves: 10
Ingredients
1 9-oz ready-to-fill graham cracker pie crust
1/2 cup sugar
1/4 cup cornstarch
1/8 tsp salt
2 cups whole milk
2 cups heavy cream
4 large egg yolks
1/2 tsp vanilla extract
2 large bananas
Directions
1) In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk and a cup of the heavy cream and whisk until fully incorporated. Whisk in the egg yolks. Bring the mixture to a simmer. Gently simmer, stirring occasionally, until thickened, 12-15 mins. Remove from heat and stir in vanilla.
2) Pour half the pudding mixture in the pie crust. Slice the bananas crosswise 1/4 inch thick and arrange in a single layer on top of the pudding. Top with the remaining pudding and smooth the top. Place a piece of plastic wrap directly onto the surface of the pudding. Refrigerate until chilled, at least 3 hours or up to a day.
3) When ready to serve, using an electric mixer, beat the remaining cup of cream in a medium bowl until stiff peak forms. Spread over the pie.
Per Serving:
421 cal
1g fiber
28g fat
