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!
ReplyDeleteOnce those cookies are gone you've got to make this. You won't be sorry Jess.
DeleteOh 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.
ReplyDeleteEnjoy! I know you will.
Deleteyum...
ReplyDeleteYou got that right! :)
DeleteI 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)
ReplyDeleteI 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