This refreshing banana cream pie will become your new dessert to share with family and friends. People will think you bought it from the bakery!
1 9 inch pie
9 inch baked pie shell
⅔ cup sugar
2 tablespoons flour
2 tablespoons cornstarch
¼ teaspoon salt
1¾ cups milk
4 large egg yolks, beaten
1½ teaspoons vanilla, divided
1½ cups heavy cream, divided
5 large bananas, divided
½ cup apricot preserves
No nutrition information available
In medium saucepan, combine sugar, flour, cornstarch and salt. Gradually add milk; stir until smooth. Cook on medium heat, bring to a boil, and cook for 1 minutes, stirring constantly.
In small bowl, beat egg yolks. Stir in ½ cup of the hot milk custard; then stir the egg custard back into the saucepan. Cook another 2 minutes, stirring constantly. Pour into a medium bowl and set custard aside to cool to room temperature. Stir occasionally. After the custard is cooled, stir in 1 teaspoon vanilla. In a small bowl, whip ½ cup cream until it peaks; then fold into the custard.
Cut 2 bananas into ¼ inch slices; arrange on bottom and sides of baked pie crust. Spoon in custard, spread evenly to the edges. Press plastic wrap directly on the custard and chill for 4 hours or overnight.
One hour before serving, in a small bowl, whip remaining 1 cup cream with remaining ½ teaspoon vanilla until it peaks. Spread over the pie forming a high peak. Slice remaining bananas and arrange by laying them on top, starting a row across the center.
In a small saucepan, heat preserves; then press them through a sieve. Brush over the bananas. Return to the refrigerator and chill until ready to serve.