Banana Cream Pie

Recipe View Preheat oven to 350°F (175°C). (5 minutes)

Recipe View In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth. (2 minutes)

Recipe View Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil and thickens. Continue to cook and stir for 2 minutes more to ensure the flour is cooked out. Remove from heat. (8 minutes)

Recipe View In a separate medium bowl, whisk a small amount of the hot milk mixture into the beaten egg yolks to temper them. This prevents the eggs from scrambling. Gradually whisk the warmed egg yolk mixture back into the saucepan. (3 minutes)

Recipe View Return the saucepan to medium-low heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. This should take about 2 minutes. Be careful not to let it boil. (5 minutes)

Recipe View Remove from heat and stir in butter and vanilla extract until the butter is melted and the mixture is smooth. (1 minute)

Recipe View Arrange sliced bananas evenly in the cooled pastry shell. Pour the warm pudding mixture over the bananas, spreading evenly to cover. (3 minutes)

Recipe View Bake in the preheated oven until the filling is set, approximately 12-15 minutes. The filling should be slightly jiggly but not liquid. (15 minutes)

Recipe View Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, chill in the refrigerator for at least 1 hour before serving to allow the filling to fully set. (75 minutes)