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Easy Banana Cream Pie Recipe
|Baked pie shell||9 Inch|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs)|
|Egg yolks||4 , slightly beaten|
|Butter/Margarine||2 Tablespoon, softened|
|Vanilla||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Sweetened whipped cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2290 Calories from Fat 784
% Daily Value*
Total Fat 88 g135%
Saturated Fat 47.5 g237.3%
Trans Fat 0 g
Cholesterol 936.9 mg
Sodium 1473.1 mg61.4%
Total Carbohydrates 342 g114.1%
Dietary Fiber 11.1 g44.5%
Sugars 244.3 g
Protein 41 g82.2%
Vitamin A 62.9% Vitamin C 59.8%
Calcium 102.5% Iron 19%
*Based on a 2000 Calorie diet
Stir together sugar, cornstarch and salt in saucepan.
Blend milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat; blend in butter and vanilla.
Press plastic wrap onto filling in saucepan and cool to room temperature.
Peel and slice bananas; arrange layer of banana slices 1/2 inch deep in baked pie shell.
Pour in cooled filling.
Chill pie thoroughly, at least 2 hours.