Description
Creamy vanilla custard layered with ripe bananas in a buttery graham cracker crust, topped with fluffy whipped cream - a classic banana cream pie delight!
Ingredients
1 ½ cups graham cracker crumbs 6 tablespoons unsalted butter, melted 2 tablespoons granulated sugar ¾ cup granulated sugar S cup all-purpose flour ¼ teaspoon salt
Ingredients
2 cups whole milk 4 large egg yolks 2 tablespoons unsalted butter 2 teaspoons vanilla extract 3 ripe bananas, sliced
Mix water and cornstarch until smooth, then stir in Eagle Brand milk and egg yolks until well combined.
Cook the mixture in a saucepan or microwave until thickened, stirring constantly.
Stir in 2 tablespoons of butter and add vanilla extract, then allow the mixture to cool slightly while stirring occasionally.
Pour half of the filling onto the prepared pie crust, then arrange sliced bananas on top of the filling.
Pour the remaining filling over the sliced bananas, then preheat the oven to 400°F and top the pie with meringue before baking until browned.