Old-Fashioned Banana Cream Pie

Four process shots. First one, dry ingredients into a saucepan and a red whisk. Second one, half n half being poured into saucepan. Third one, egg yolks being poured into saucepan. Fourth one, all ingredients being whisked together until thickened.

Tips For Making Banana Cream Pie

• Heat the custard on medium-low. Patience is a must for this part. You don’t want to turn it up to high or it will quickly scald.
• Bananas should be ripe but not overly ripe. If they’re too ripe, it just affects how long you can store the pie.
• You can toss the banana in a little fruit fresh prior to placing them in the pie to slow down the browning process.

  • Four process shots, baked pre-made pie crust. Second shot, sliced bana layer on top of baked crust. Third shot, custard being poured on top of banan layer. Fourth shot, whipped cream being spread on top.

    • If you would like to make your pie crust from scratch this Buttery Flaky Pie Crust is fantastic!
    • lazy and had a couple of Marie Callander’s Pie Crusts in my freezer.
    • A graham cracker crust is also delicious.
    • Chill for at least 4 hours.
    • Making your own whipped cream is delicious, but Cool Whip works just fine.
    • I like to sprinkle chopped almonds on top. Shredded Coconut is also a delicious option.

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