Ingredients:
1 pre-baked 9-inch pie crust (homemade or store-bought)
¾ cup granulated sugar
⅓ cup all-purpose flour
¼ teaspoon salt
2 cups whole milk
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
3 ripe bananas, sliced
1 ½ cups whipped cream or whipped topping
Extra banana slices or vanilla wafer crumbs for garnish (optional)
Directions:
In a medium saucepan, combine sugar, flour, and salt. Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil.
Remove from heat. Whisk a small amount of the hot mixture into the egg yolks to temper, then gradually whisk the egg yolks into the saucepan.
Return to heat and cook for 2 more minutes, stirring constantly, until thickened further.
Remove from heat and stir in butter and vanilla extract until smooth.
Let the custard cool slightly for about 10–15 minutes, stirring occasionally.
Layer banana slices on the bottom of the pre-baked crust. Pour the warm custard over the bananas and smooth the top.
Cover with plastic wrap (pressing it onto the surface of the custard to prevent a skin) and chill for at least 4 hours or until set.
Before serving, top with whipped cream and garnish with additional banana slices or cookie crumbs if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 35 minutes (including chilling)
Kcal: 430 kcal | Servings: 8 servings
