Ingredients:
- 1 (9-inch) pie crust, baked
- 3 cups whole milk
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
Preparation:
Start by preparing a pre-baked 9-inch pie crust. In a large saucepan, heat the whole milk until it just begins to simmer. In a separate bowl, whisk together the sugar, flour, and salt. Gradually stir the hot milk into the sugar mixture until smooth. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Cover and cook for an additional 2 minutes, stirring occasionally.
In a small bowl, lightly beat the egg yolks. Slowly whisk a small amount of the hot mixture into the egg yolks to temper them, then stir the warmed yolks back into the saucepan. Cook for 1 minute longer, stirring constantly. Remove from heat and stir in the butter and vanilla extract until fully incorporated. Allow the mixture to cool slightly.
Arrange the sliced bananas evenly in the baked pie crust. Pour the warm custard mixture over the bananas, spreading it gently to cover them. For an optional meringue topping, use the reserved egg whites, or simply let the pie cool before serving. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Enjoy this creamy, classic banana cream pie as the perfect dessert for any occasion!
