- Powdered white sugar ½ cup
- Flour 1¼ tbsp
- A pinch salt
- Low fat milk 1 cup
- Egg yolks 2, beaten
- Salted butter 1½ tbsp
- Vanilla Extract 1 tsp
- Bananas 2 medium, peeled and sliced
- short crust pastry shell 1, baked and cooled
- Almonds 5, slivered, for garnish
Banana cream pie is a pretty quick dish if you already have a prepared pie crust with you. In every bite of this pie, you will relish some gooey, some creamy and some crunchy texture. That is not all, you will love the way the banana in this dish tastes so fresh even after getting baked in heat.
Serve this very light preparation with a generous dollop of ice cream or fresh whipped cream to fill you up with this decadent preparation after a light meal, which may not necessarily be lunch or dinner.
In a heavy bottom sauce pan, add the powdered white sugar, flour, salt and mix everything well. Pour the milk in to the pan and stir everything well until no lumps are present and the mixture is smooth.
Place the pan on heat and cook the milk mixture on low flame until it is thick in consistency and boils vigorously while stirring the mixture continuously. Keeping the heat low, add the beaten egg yolks to the boiling custard and cook it again for another two minutes while stirring the mixture continuously.
Turn off the heat and place the pan on to the kitchen counter. Stir in the salted butter and vanilla essence until you get a smooth and creamy mixture. Stir and slightly cool the mixture for about 5 to 10 minutes. Preheat the oven to 175 degrees C. Place the sliced bananas in to the cooked and cooled pastry shell.
Pour the pudding mixture over the bananas and slightly tap the baking dish over the kitchen counter.
Transfer the baking dish in to the oven and bake the pie for 15 minutes. Remove the pie dish from oven and cool it for about 10 minutes. Serve the chilled banana cream pie topped with slivered almonds and enjoy!
To make this recipe short, you may use market bought pie crust or prepare the pie base yourself as per your preference. Maintain the baking temperature and you might need to keep a watch on the pie in the final minutes of baking. Make sure that you carefully remove the egg shells while you break the egg to separate the yolk.
Nutritional information (per serving): 249 Calories, 12.8g Total fat (3.9g Saturated fat, 0.4g Polyunsaturated fat, 1.3g Monounsaturated fat), 52.4mg Cholesterol, 100.1mg Sodium, 186.1mg Potassium, 30.1g Total carbohydrates (0.9g Dietary fiber, 12.6g Sugars), 3.3g Protein