This banana cream pie is heavenly light and luscious.
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1 cup all-purpose flour
1/8 teaspoon salt
6 tablespoons Land O Lakes® Butter, cut into chunks
4 to 6 tablespoons ice cold water
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 large Land O Lakes® Eggs
2 large Land O Lakes® Eggs (yolks only)
2 cups whole milk
1/2 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons Land O Lakes® Butter
1 tablespoon vanilla extract
4 medium ripe bananas
2 cups Sweetened Whipped Cream
Heat oven to 425°F.
Combine flour and 1/8 teaspoon salt in bowl; cut in 6 tablespoons butter with pastry blender or fork until butter is size of peas. Stir in enough cold water with fork just until flour is moistened. Shape into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 1 hour.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Loosely cover with plastic food wrap; refrigerate 30 minutes.
Prick bottom and sides of crust with fork. Line crust with parchment paper; fill with pie weights. Bake 15-17 minutes or until lightly browned. Remove pie weights and parchment. Return to oven; bake 10-12 minutes or until bottom is golden brown and set. Cool completely; set aside.
Whisk together sugar, cornstarch and 1/2 teaspoon salt in medium bowl. Add eggs and yolks; whisk to combine. Set aside.
Heat milk and whipping cream in 3-quart saucepan over medium heat, stirring frequently, until simmering. Slowly pour 1 cup hot milk into egg mixture, whisking constantly to combine. Slowly pour egg mixture into saucepan with remaining milk, whisking constantly to combine. Cook over medium-low heat, stirring with rubber spatula constantly, 5-7 minutes or until mixture thickens and boils. Remove from heat; whisk in 2 tablespoons butter and vanilla. Strain into large bowl.
Spread 1 cup pudding into prepared pie shell. Slice 2 bananas; place evenly on top of pudding. Top with remaining pudding. Cover with plastic food wrap (ensure plastic food wrap is gently pressed onto pudding); refrigerate at least 2 hours or overnight.
Before serving, top with remaining 2 bananas, sliced and sweetened whipped cream.