Here's an easy and thrifty dessert to serve up to your family and friends. Not just awesome, but AWESOME!
Banana Cream Pie
2 cups milk
4 Tbs cornstarch
1/3 cup sugar
1/4 tsp salt
1 1/2 tsp. vanilla
3 drops yellow food coloring (optional)
2 bananas, not too ripe
1 cup whipped topping
1 8" pie crust, pastry or graham cracker, pre-baked
In a medium sized sauce pan whisk milk, cornstarch, sugar and salt together. Over medium heat stir continually until mixture thickens and begins to bubble. Remove from heat. Stir in vanilla and food coloring. Allow to cool to room to lukewarm temperature.
Spread half of the pudding mixture into pie crust. Slice bananas on top. Spread remaining half of pudding on top of bananas making sure they are all covered. Place in refrigerator and allow to chill for 4 hours. Spread whipped topping on top of pie. Serves 8.
This pie doesn't last very long in our house. Give it a try and see how long it lasts in yours.
Looks so good! I've I didn't still have cookies I made the other day,I would do this today!ReplyDelete
Once those cookies are gone you've got to make this. You won't be sorry Jess.Delete
Oh my word, I am so going to make this. I have some very ripe bananas on my counter that I was thinking of making bread with but now you have convinced me to change my mind! And besides the fresh bananas this is basically all ingredients I have on hand.ReplyDelete
Enjoy! I know you will.Delete
You got that right! :)Delete
I absolutely loathe bananas , but it is a tactile thing rather than a taste issue. I have a multitude of frozen bananas and I think I am going to puree a couple of them and mix it directly with the pudding. I started doing it when I make banana pudding and have fallen in love with it. (Sadly TheHub misses his banana slices)ReplyDelete
I am pretty picky about my bananas too. They have to be firm and can't be too ripe. If it is mushy I'm not interested. :)Delete