Banana Cream Pie 

For the Pie Crust: – 1 9-inch pre-baked pie crust (store-bought or homemade)

For the Filling: – 3/4 cup granulated sugar – 1/4 cup cornstarch – 1/4 teaspoon salt – 2 1/2 cups whole milk

– 4 large egg yolk – 2 tablespoons unsalted butter – 1 teaspoon vanilla extract – 2 ripe bananas, sliced

For the Topping: – 1 cup heavy cream – 2 tablespoons powdered sugar – 1 teaspoon vanilla extract – Additional sliced bananas and whipped cream for garnish (optional)

Fold in the Whipped Cream: Gently fold the whipped cream into the key lime mixture until fully incorporated. Be careful not to deflate the whipped cream. 

Prepare the Pie Crust: – Pre-bake the pie crust according to the package instructions or your preferred recipe. Allow it to cool completely before adding the filling.

Make the custard filling by cooking sugar, cornstarch, salt, milk, and egg yolks until thickened. Stir in butter and vanilla. 

Layer sliced bananas in the pie crust and pour the custard filling over them. Chill for 4 hours. 

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.  Spread whipped cream over the chilled pie and serve. 


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