Banana Cream Pie

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Prep Time: 15 minutes
Cook Time: 30 minutes
cooling time: 40 minutes
Servings: 2 servings
Calories: 288kcal

Equipment

  • 5x7 baking dish

Ingredients

Crust

  • 1 tbsp Butter melted
  • 4 tbsp Graham cracker crumbs
  • 1/4 tsp Vanilla extract

Filling

  • 2 tbsp Half and Half
  • 1/2 Banana mashed with a fork until smooth
  • 2 tbsp Sugar
  • 1/2 tsp Cornstarch
  • 1 Egg yolk
  • 1/2 tbsp Butter
  • 1/4 tsp Vanilla extract
  • 2 tbsp Heavy cream
US Customary - Metric

Instructions

  • Preheat oven to 375°F.
  • Combine the ingredients for the crust in a bowl. Evenly distribute the mixture into portion cups. Press the mixture into the bottom so it is flat and compact.
  • In a medium saucepan, add half-and-half, banana, sugar, cornstarch and egg yolk; whisk until well combined. Place over medium heat and bring to a boil, stirring often. Boil for 1 minute, whisking constantly (it will become thick).
  • Remove from heat and add butter and vanilla extract; stir until well combined and butter has completely melted.
  • Cover with plastic wrap, pressing the plastic wrap directly onto the filling so its touching (this will prevent a skin from forming on the custard). Let sit at room temperature for 30 minutes.
  • Spoon the mixture over the graham cracker crust. Cover and refrigerate for about 1 hour.
  • Using an electric mixer or by hand with a whisk, whip the heavy cream until stiff peaks form.
  • Top the pies with whipped cream before serving.

Nutrition

Calories: 288kcal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 102mg | Potassium: 175mg | Fiber: 1g | Sugar: 14g | Vitamin A: 683IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

Banana Cream Pie

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
cooling time 40 minutes
Servings 2 servings
Calories 288 kcal

Equipment

  • 5x7 baking dish

Ingredients
 
 

Crust

  • 1 tbsp Butter melted
  • 4 tbsp Graham cracker crumbs
  • 1/4 tsp Vanilla extract

Filling

  • 2 tbsp Half and Half
  • 1/2 Banana mashed with a fork until smooth
  • 2 tbsp Sugar
  • 1/2 tsp Cornstarch
  • 1 Egg yolk
  • 1/2 tbsp Butter
  • 1/4 tsp Vanilla extract
  • 2 tbsp Heavy cream

Instructions
 

  • Preheat oven to 375°F.
  • Combine the ingredients for the crust in a bowl. Evenly distribute the mixture into portion cups. Press the mixture into the bottom so it is flat and compact.
  • In a medium saucepan, add half-and-half, banana, sugar, cornstarch and egg yolk; whisk until well combined. Place over medium heat and bring to a boil, stirring often. Boil for 1 minute, whisking constantly (it will become thick).
  • Remove from heat and add butter and vanilla extract; stir until well combined and butter has completely melted.
  • Cover with plastic wrap, pressing the plastic wrap directly onto the filling so its touching (this will prevent a skin from forming on the custard). Let sit at room temperature for 30 minutes.
  • Spoon the mixture over the graham cracker crust. Cover and refrigerate for about 1 hour.
  • Using an electric mixer or by hand with a whisk, whip the heavy cream until stiff peaks form.
  • Top the pies with whipped cream before serving.

Nutrition

Calories: 288kcalCarbohydrates: 25gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 146mgSodium: 102mgPotassium: 175mgFiber: 1gSugar: 14gVitamin A: 683IUVitamin C: 3mgCalcium: 46mgIron: 1mg
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