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Name: Banana Ccream Pudding Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 Pillsbury refrigerated pie crust softened as directed on box; 3/4 cup Sugar; 1/4 cup Cornstarch; 1/4 teaspoon Salt; 3 cups Milk; 3 Egg yolks slightly beaten; 2 tablespoon Butter; 2 teaspoons Vanilla; 3 Medium bananas sliced; Sweetened whipped cream or whipped topping if desired

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INGREDIENTS

1 Pillsbury refrigerated pie crust ; softened as directed on box
3/4 cup Sugar
1/4 cup Cornstarch
1/4 teaspoon Salt
3 cups Milk
3 Egg yolks ; slightly beaten
2 tablespoon Butter
2 teaspoons Vanilla
3 Medium bananas ; sliced
Sweetened whipped cream or whipped topping ; if desired

Servings

INSTRUCTIONS

Heat oven to 450. Make pie crust as directed on box for one-crust baked shell using 9" glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

Meanwhile in 2 quart saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes. Remove from heat.

Stir about 1/4 c hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook, stirring constantly, just until mixture begins to bubble. Remove from heat; stir in butter and vanilla. Cool until lukewarm, about 20 minutes.

Arrange banana slices in cooled baked shell. Pour cooled pudding over bananas. Refrigerate at least 3 hours or until set. Top with whipped cream and sliced fresh bananas. Store in refrigerator.

NOTES

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Banana Ccream Pudding Pie

1 Pillsbury refrigerated pie crust softened as directed on box
3/4 cup Sugar
1/4 cup Cornstarch
1/4 teaspoon Salt
3 cups Milk
3 Egg yolks slightly beaten
2 tablespoon Butter
2 teaspoons Vanilla
3 Medium bananas sliced
 Sweetened whipped cream or whipped topping if desired

Heat oven to 450.  Make pie crust as directed on box for one-crust baked shell using 9" glass pie pan.  Bake 9 to 11 minutes or until lightly browned.  Cool completely, about 30 minutes.

Meanwhile in 2 quart saucepan, mix sugar, cornstarch and salt.  Stir in milk until smooth.  Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes.  Remove from heat.

Stir about 1/4 c hot mixture into egg yolks.  Gradually stir yolk mixture into hot mixture.  Cook, stirring constantly, just until mixture begins to bubble.  Remove from heat; stir in butter and vanilla.  Cool until lukewarm, about 20 minutes.

Arrange banana slices in cooled baked shell.  Pour cooled pudding over bananas.  Refrigerate at least 3 hours or until set.  Top with whipped cream and sliced fresh bananas.  Store in refrigerator.

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 8 Servings

Calories: 427
Calories from Fat: 152 (36%)

Amt Per Serving		% DV

	Total Fat 16.9g	22 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 2.3g
Cholesterol 638.8mg		197 %
Sodium 54.6mg		2 %
Potassium 95.9mg		3 %
Total Carbohydrate 61.2g		18 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 61.2g
Protein 8.9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 427

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