What I’ve learned so far on my baking journey, YOU DON’T MESS WITH THE BEST. EVER.
Brian’s mom makes the best banana cream pie. I’ve never had one better. And fun fact, I don’t really like bananas. Weird. But I love this banana cream pie. This pie is a family holiday tradition. I am happy to share it with you.
Jody’s Banana Cream Pie
5 cups whole milk or half and half
1 cup sugar
½ cup cornstarch
2 eggs, beaten
1 small package Cook n Serve Banana Cream Pudding
1 lemon zested
2 pint whole whipping cream
1 tsp. vanilla
½ cup powdered sugar
4 ripe bananas
Baked pie crust or graham cracker pie crust
Add sugar, pudding powder and cornstarch to a large saucepan. Whisk together. Add whole milk and eggs. Stirring constantly, bring to a boil. Boil pudding for only 1 minute. Remove from heat. As pudding cools, mix with beaters for 3-4 minutes. Beat every 10 minutes or so until totally cool. Room temperature. Add lemon zest. Stir gently to combine. Set aside.
Whip the heavy cream until stiff peaks form. Add ½ cup powdered sugar and 1 tsp. vanilla. Set aside.
Slice your ripe bananas, set aside. Layer the cooled pudding a prepared and baked graham cracker pie crust or baked and cooled pie crust, starting with 1 cup of the pudding, sliced bananas, and more pudding. Top with whipped cream and shredded chocolate if you want.
Happy Pie Baking! XO