Would you be skeptical if someone said there is such a thing as a banana cream pie that has no eggs in it? My aunt’s pie has no eggs and it is marvelously delicious!
This pudding filling is very light, but that doesn’t mean it’s light on flavor. It still has just as much banana cream taste as an egg-custard, but without the heaviness!
- 1 baked pie shell
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 4 bananas
- In a bowl, combine sugar, cornstarch and salt.
- In medium saucepan over medium heat, heat milk until bubbles form at edges.
- Pour sugar mixture a little at a time into hot milk, stirring with a whisk to dissolve. Continue to stir and cook until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat.
- Stir in vanilla and butter.
- Cool quickly by pouring pudding into a flat glass dish.
- Once cooled to room temperature, pour ¼ cup pudding over bottom of baked pie crust.
- Slice 2 bananas at an angle about ¼-inch thick shingling them by overlapping edges slightly. Pour ½ cup pudding over first layer.
- Slice remaining 2 bananas shingling them. Pour remaining pudding over top of bananas.
- Gently tap pie dish to get rid of air pockets and so the pudding fills in gaps.
- Chill for 2 hours. Serve when set.