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Banana Cream Pie #1

Print Recipe
Course Dessert, Snack
Cuisine American

Ingredients
  

Banana Simple Syrup

  • 1 cup Sugar
  • ⅓ cup Water
  • Salt, pinch
  • 3 each Ripe bananas sliced into 1" pieces

Pie Filling

  • ½ cup Sugar
  • ¼ cup Corn starch
  • Salt, pinch
  • 2 each Eggs
  • 2 cup Milk
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, chilled and cubed
  • 1 tsp Vanilla extract

Pie Crust

  • 2 cup Nilla wafers, crushed
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, melted

Pie Topping

  • 16 oz Heavy cream
  • ½ cup Powdered sugar
  • 2 each Bananas, large and sliced

Instructions
 

Banana Simple Syrup

  • Boil water, sugar and salt. Cover and simmer for 10-15 minutes.
  • Add chopped bananas, and simmer another 10 minutes.
  • Strain and set syrup aside to cool.

Pie Filling

  • Combine sugar, cornstarch, and salt.
  • Add eggs, and whisk well.
  • Add milk and banana syrup, and whisk to combine well.
  • Bring to a boil.
  • Remove from heat. Whisk in butter and vanilla.
  • Cover and chill for 2 hours.

Pie Crust

  • Process cookies, then add syryp and butter.
  • Press into a pie tin. Refrigerate for 30 minutes.

Pie Topping

  • For best results, pre-chill bowl & whisk in freezer for 30 minutes.
  • Whip cream until frothy.
  • Add in powdered sugar and vanilla, and continue whipping until stiff peaks form.

Pie Assembly

  • Top pie crust with sliced bananas.
  • Pour pudding over bananas, then top pudding with more bananas.
  • Top pie filling with whipped cream and more sliced bananas.

Hint:

  • Squeeze lemon juice on sliced bananas to prevent them from browning.