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  • Home
    • About >
      • Contact
  • LIFESTYLE
  • Recipes
    • Sunday Supper
    • APPETIZERS >
      • Loaded Spinach Cream Cheese Dip
      • Loaded Deviled Eggs
      • Easy Cucumber Appetizer - Grazing Board Approved
      • Southern Sausage Balls
      • French Bread Bruschetta Pizza Appetizers
      • Cream Cheese Sausage Balls
    • BRUNCH >
      • Coconut Pecan Loaf
      • Thin & Crispy Oatmeal Pecan Cookies
      • Pumpkin Pecan Chocolate Chip Muffins
      • Orange Cranberry Bread - A Southern Brunch Staple
      • Breakfast Pizza
      • Chocolate Brioche Buns
      • Raspberry Thumb Print Tea Cake Brunch Cookies
      • Brunch Cereal Cookies -
      • BLT Egg & Cheese Brunch Sandwiches
      • Chocolate Chip Banana Bread
      • Banana Pecan French Toast
    • Pat's Granola's >
      • Energy Balls - No Bake Oat Balls
      • Peppermint Holiday Granola
      • Pat's Kitchen Sink Granola
      • Hello Dolly Granola
      • Pumpkin Dark Chocolate Chip Granola
      • Peach Crisp Parfaits
      • Caramel Almond Granola
      • Pat's Granola Goop
    • DESSERTS >
      • Vitamin C Bundt Cake - Beautiful Orange Maple Bunt Cake with an Orange Maple Glaze
      • Christmas Gingerbread Men
      • French Vanilla Cranberry Pecan Bundt Cake
      • Dark Chocolate Mayonnaise Bundt Cake
      • Pineapple Pecan Cake - Pat's PPP Cake
      • Banana Cream Pie - Baked with #Purecane Sweetner
      • Dark Chocolate Pretzel Haystacks
      • INSIDE OUT GERMAN CHOCOLATE CAKE
      • Lemon Dark Chocolate Chip Cake with Caramel Sauce
      • Wedding Cookies
      • Oatmeal Choc Chip Pecan Cookies
      • Raspberry Bundt Cake
      • Divine Peanut Butter Cookies with Organic Cacoa Nibs
      • Pat's Ultimate Chocolate Chip Cookie Recipe
      • Pumpkin Chocolate Chip Bread
      • CHEESE CAKE FOR THE 4TH
      • Cherry French Vanilla Cake - With a Hint of Lime
      • Lemon Cake
      • SUNDAE SUNDAE
      • Banana Blueberry Pudding
      • MOOSE MUNCH --Torani Caramel Sauce
    • Side Dishes >
      • Jalapeno Cheddar Buttermilk Cornbread Muffins - For the Spicy Cornbread Lover
      • Southern Sweet Potato Casserole
      • Twice Baked Potatoes
      • Pineapple Casserole
      • Oven Fried Garlic- Ranch Potatoes
      • Garlic Parmesan Potato Wedges
      • French Green Beans
      • Sweet Yellow Cornbread....
    • Main Dishes >
      • Cheesy Chicken Spaghetti with Spinach
      • White Bean Chicken Chili
      • Pecan Crusted Chicken
      • Apricot Glazed Pork Tenderloin
      • Brown Sugar Meatloaf
      • Pat's Southern Goulash
      • Bruschetta Parmesan Chicken
      • Chicken Pot Pie
      • The Ultimate BLT Egg & Cheese Sandwich
      • Margarita Pizza - With a Twist
      • Canadian Bacon , Bacon & Cheddar Cheese Pizza
      • TRIO MEAT & CHEESE PIZZA
      • Slow Cooked Paprika BBQ Chicken Legs
      • Margarita Chicken - Kraft Style
      • Pasta Primavera w/Grilled Chicken
      • Slow Cooker BBQ
      • White Bean Soup
    • KETO RECIPES >
      • Keto Cheese Cake- Delicious Cheesecake for the KETO Lover
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 banana cream pie - baked with #purecane

Banana Cream Pie, A Refreshing Summer Pie, featuring Purecane Sweetner, Sweet Yellow Cornbread, Southern Food Blog, Southern Lifestyle Blog, Pat Downs, Arkansas Food Blogger, Arkansas Lifestyle Blogger, Contributor THV11 The Vine
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 Sweetner  #bakedwithpurecane  --  This cuts 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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