This pie is absolutely wonderful and delicious!   It's a cold pie and perfect for the summer!  My banana cream pie recipe will give you some time saving hacks.  You can use one Pillsbury Pie crust in lieu of making your own.   You can also substitute making the cream topping by using your favorite whipped cream.    The results are delicious and it will save you some time on a hot summer day.


INGREDIENTS

• 1 (9-inch) pre-baked pie crust cooled completely   (I used Pillsbury)
• 1/2 cup of Purecane Sugar Sweetener  #bakedwithpurecane  --  This will cut down your amount of sugar.  You can use 1/2 cup of sugar.
• 1/4 cup cornstarch
• 2 cups half and half
• 4 large egg yolks   (Separate your egg yolks)
• 3 tablespoons unsalted butter, cut into tablespoon-sized pieces.
• 1 teaspoon pure vanilla extract
• 3 medium bananas sliced.
• 1/3 cup of Organic Powdered Sugar (optional)

For the topping I used Whipped Cream!   Cuts down your time, and it is cool and refreshing!

INSTRUCTIONS

• In a large saucepan, whisk together the Purcane Sweetener or sugar and cornstarch until well combined. Set aside.
• In a separate large mixing bowl, whisk together the half and half and egg yolks until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
• Place the saucepan over medium heat and bring to a boil stirring continuously.  Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in one tablespoon of butter at a time, whisk in the vanilla extract.
• Pour your custard mixture in to a medium bowl.  Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow it to stand for 30 minutes.
• Coat your pre-cooled pie crust with a light coating of organic powdered sugar (optional) It is delish!  Add in banana slices and scatter to cover bottom of pie crust.  Remove the plastic wrap, stir the filling, scoop half of the filling into the cooled pie crust, and spread it out into one even layer. Add the banana slices in one even layer on top of the filling, then scoop the rest of the filling on top of the sliced bananas and spread it out into an even layer. Cover tightly with plastic wrap and refrigerate the pie for 2-3 hours or until completely chilled and firm.

See photos below for steps:

ENJOY!!!
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