Banana Cream Pie
1 (10 inch) graham cracker pie crust
1/2 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon kosher salt
2 cup whole milk
2 cup heavy cream
4 large egg yolks
1/2 teaspoon pure vanilla extract
2 large bananas
In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk and 1 cup of the heavy cream and whisk until fully incorporated; whisk in the egg yolks. Bring the mixture to a simmer. Gently simmer, stirring occasionally, until thickened, 12 to 15 minutes. Remove from heat and stir in the vanilla.
Pour half the pudding mixture into the pie crust. Slice the bananas crosswise 1/4 in. thick and arrange in a single layer on top of the pudding. Top with the remaining pudding and smooth the top. Place a piece of plastic wrap directly onto the surface of the pudding. Refrigerate until chilled, at least 3 hours and up to 1 day.
When ready to serve, using an electric mixer, beat the remaining cup cream in a medium bowl until stiff peaks form; spread over the pie.
Per serving – Calories: 421, Total Fat: 28g, Sat. Fat: 14g, Carbs: 40g. Fiber: 1g, Protein: 5g