Banana Cream Pudding Pie
Banana Cream Pudding Pie might be a good recipe to expand your dessert recipe box. One portion of this dish contains about 4g of protein, 8g of fat, and a total of 220 calories. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, vanilla, pie crusts, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 3 hours and 40 minutes.
Instructions
Heat oven to 450°F. Make pie crust as directed on box for One-Crust
Baked Shell using 9-inch glass pie plate.
Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
Meanwhile, in 2-quart saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes.
Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat, stirring constantly, just until mixture begins to bubble and is thickened.
Remove from heat; stir in butter and vanilla. Cool until lukewarm, about 20 minutes.
Arrange banana slices in cooled baked shell.
Pour cooled pudding over bananas. Refrigerate until set, at least 3 hours. Top with whipped cream. Store in refrigerator.