Easy-As-Pie Banana Cream Pie

I clipped this recipe out of a magazine and absolutely love it. This easy no-bake pie is great for a beginning baker that wants to impress. Make sure to plan ahead, however, it needs at least 8 hours in the fridge.

I am sure that you will be adding this to your recipe box! Enjoy!

Easy-As-Pie Banana Cream Pie

1 prepared graham cracker crust (feel free to make your own if you prefer)

Filling:

1/2 cup sugar

2 tbsp all-purpose flour

2 tbsp cornstarch

2-1/4 cups milk

3 egg yolks, lightly beaten

2 tbsp butter

1 tsp vanilla extract

1/4 tsp salt

1 to 2 medium firm bananas, cut into 1/4 inch peices

Whipped topping (Cool Whip)

In a 2 qt. microwave-safe bowl, combine sugar, flour and cornstarch. Gradually whisk in milk until smooth. Microwave, uncovered, on high for 9-10 minutes, stirring every 2 minutes (or 1 minute when you get to 7 minutes). Meanwhile, separate egg yolks and beat lightly. When mixture is done in microwave, mix  a small amount of microwave mixture into egg yolks. Mix egg yolk mixture into microwave mixture, stirring constantly. Cook 1-1 1/2 minutes longer or until bubbly, stirring every 30 seconds. Stir in butter, vanilla and salt until butter is melted. Cool for 20 minutes, stirring several times.

Arrange banana pieces in bottom of crust (double up if you like extra bananas). Pour filling over bananas. Cover with saran wrap and refrigerate at least 8 hours. Once fully chilled, top with whipped topping. 

Suggestions:

Use a frosting piper for whipped topping, or a plastic bag with a small hole cut into the corner

Sprinkle pie lightly with cinnamon after topping with Cool Whip