Pudding from scratch is worth the stir!
My father has always loved banana pudding pie; so for his 66th birthday, I decided to bake my first!
This recipe has 9 ingredients and the prep, cook and cool time is about 1.5 hours.
Ingredients
¾ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 ¼ teaspoons vanilla extract
1 (9 inch) baked pastry shell, cooled
4 bananas, sliced
Directions
Make your pie crust or thaw a frozen pre-made pie shell and cook in the oven (middle rack) at 400 degrees F for 12 minutes.
In a saucepan on medium heat, combine the sugar, flour, and salt.
Add milk in gradually while stirring.
Cook over medium heat, stirring constantly, until the mixture is bubbly.
Keep stirring and cook for approx. 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture.
Cook for 2 more minutes and KEEP stirring.
Remove the mixture from the stove, and add butter and vanilla.
Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell.
Top with your yummy pudding mixture.
Bake at 350 degrees F for 12 to 15 minutes.
Chill in the refrigerator for an hour (and rest your stirring arm).
Quick Takeaways
Be sure to puncture the pie crust with a fork before baking so it does not rise.
Squeeze a little lemon on your bananas to prevent browning.
An hour before serving, remove from the refrigerator and allow your pie to come to room temperature.
Make a little extra pudding; bake in ramekins and top with fresh fruit for the kiddos!
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