Banana Cream Pie

• servings: 8 servings
• active time: 15 minutes
• total time: 3 hours 40 minutes

Ingredients

¾ cup white sugar

⅓ cup all-purpose flour

¼ teaspoon salt

2 cups milk

3 egg yolks, beaten

2 tablespoons butter

1 ¼ teaspoons vanilla extract

1 (9 inch) baked pastry shell, cooled

4 bananas, sliced

Directions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Combine sugar, flour, and salt in a saucepan. Gradually stir in milk.

Cook, stirring constantly, over medium heat until mixture boils and thickens. Continue to cook and stir for 2 more minutes, then remove from the heat. Place egg yolks in a medium bowl; whisk in a small amount of the hot milk mixture until smooth, then gradually whisk egg yolk mixture into the saucepan.

Cook over medium-low heat, stirring constantly until mixture coats the back of a spoon, about 2 more minutes. Remove from heat and stir in butter and vanilla.

Fill pastry shell with sliced bananas; pour pudding mixture on top to cover.

Bake in the preheated oven until filling sets, 12 to 15 minutes.

Let pie cool completely on a wire rack, then chill pie in the refrigerator for at least 1 hour before serving.

Nutrition

• Calories: 303 kcal
• Total Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 89 mg
• Sodium: 224 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 2 g
• Total Sugars: 30 g
• Protein: 5 g