Banana Cream Pie

Banana Cream Pie
This recipe is for a classic banana cream pie that is sure to please any crowd! The crust is a flaky, golden brown and the filling is rich, creamy and full of fresh banana flavor. The whipped cream topping is the perfect finishing touch. This dessert is best served chilled, so be sure to make it ahead of time. Enjoy!

Banana Cream Pie!
1 refrigerated pie crust
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 eggs, lightly beaten
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
3 medium bananas, sliced
1/2 cup whipping cream

1. Preheat oven to 375°F.
2. On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim.
3. In a large saucepan, combine the sugar, cornstarch and salt; gradually whisk in milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes.
4. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.
5. Stir in butter and vanilla until butter is melted. Arrange banana slices over crust. Pour filling over bananas. Cover edge loosely with foil.
6. Bake for 25 minutes. Remove foil; bake until filling is set and crust is golden brown, 10-15 minutes longer. Cool on a wire rack for 1 hour.
7. In a small bowl, beat whipping cream until it begins to thicken. Spread over filling. Refrigerate for at least 2 hours before serving.

1 slice: Fat 27 g (17 g saturated fat), Cholesterol 111 mg, Sodium 424 mg, Carbohydrate 40 g (2 g sugars, 1 g fiber), Protein 5 g

Wine Pairing:
Pair this recipe with a fruity white wine, like a Riesling, for a delicious dessert wine pairing!