This Easy Banana Cream Pie is one of my favorite quick and easy desserts. Since we use a store bought crust and store bought pudding, it can be made in a jiffy.
How do you make banana cream filling?
Cream pies are a no bake pie, but not a “no cook” pie. You make the filling in a double boiler on the stovetop. Why use a double boiler? It helps keep the milk at a perfect temperature so it doesn’t scorch on the pan.
Some hints:
- Don’t use skim milk. We normally have 2% milk and that works just fine, but we often prefer whole milk in this recipe.
- The cornstarch is what thickens the pie, so don’t skip it! Be sure to mix the cornstarch in with the cold milk and drizzle it into the hot milk. This will help prevent any lumps.
- Stir constantly while the milk mixture is thickening so that it doesn’t burn on the pan.
- This recipe only uses egg yolks. Whisk the egg yolks in a small bowl, then temper them by adding 3 tablespoons of the hot milk directly to the eggs. Why do you have to temper eggs? It helps keep your cream filling smooth and not have egg clumps.
- Drizzle the tempered eggs back into the hot milk, stirring constantly.
- Add the butter and vanilla after the pan comes off the heat. These add both richness and flavor to the pie.
- If you can find banana flavoring in your local store, use that instead of vanilla to bump up the banana flavor. Or you can use a teaspoon of both flavors!
To Make this Recipe You’Il Need the following ingredients in the next page:
