Banana cream pie recipe

Angeline Nguyen/Staff

Take advantage of the climbing temperatures this weekend by inviting your friends to a picnic on Memorial Glade. We at the Clog have the perfect spring dessert. Bring this along and your friends will be asking for seconds and thirds. Watching the sunset and tossing around a football isn’t complete without a refreshing and creamy pie. Feel free to top this pie with dried coconut, sliced almonds or chocolate syrup.

What you’ll need:

1 10-inch graham cracker crust

4 tablespoons cornstarch

1/4 teaspoon salt

1 cup white sugar

2 1/3 cups milk

4 egg yolks (room temperature)

2 tablespoons butter

2 teaspoons vanilla extract

5 bananas (sliced)

Whipped cream (optional)

Banana_Cream_Angeline_Nguyen_1

Angeline Nguyen/Staff

What you’ll do:

  1. Mix together the cornstarch, salt, sugar and milk in a saucepan over medium-high heat until the mixture starts to bubble. Let the mixture bubble for 3 minutes more and then take it off the stove.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  2. Beat the egg yolks into the hot custard mix.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  3. Put the saucepan back on the stove and cook for 3 minutes more. Remove from the stove.
  4. Add in the butter and vanilla extract. Make sure to keep stirring to get rid of any lumps.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  5. Place the sliced bananas at the bottom of your crust, saving some slices for later.
  6. Pour the custard mix on top.
  7. Let the pie cool in the fridge until set — about eight hours or overnight.

    Angeline Nguyen/Staff

    Angeline Nguyen/Staff

  8. Top with whipped cream and remaining banana slices when ready to serve.

Enjoy!

Note: Recipe adapted from Allrecipes

Contact Angeline Nguyen at [email protected].