Sheila’s Banana Cream Pie

Banana Cream Pie is one of my favorite go to pie recipes. I love bananas, and this pie is so easy to make. If you don’t have time to make your own pie crust, you can use Pillsbury Pie Crust. I purchase several boxes at the store and keep it on hand when i am in a pinch for time. But there is nothing better than a delicious flaky homemade pie crust recipe.

I use 4 to 6 bananas for this recipe. For more delicious dessert recipes click here.

Prep time: 25 minutes (+ time to chill) Baking time: 40 minutes Yields 8 slices

Pie Crust Ingredients:

1½ c. all-purpose flour, plus extra for rolling

½ t. salt

2/3 c. vegetable shortening

3-6 T. ice-cold water

Pie Filling Ingredients:

2 c. whole milk

1 c. heavy cream

2 large eggs

¾ c. granulated sugar

¼ t. salt

¼ c. cornstarch

1 oz. package unflavored gelatin 2 T. unsalted butter

2 t. real vanilla extract

4-6 ripe bananas, sliced

Optional, to serve: Whipped cream and sliced bananas

Directions:

1. Place top oven rack in the center position and pre-heat oven to 400°F.

2. Use a stand or hand-held mixer to prepare the pie crust. Add the flour, salt, and shortening in a medium-size bowl and mix to combine.

3. Add the ice-cold water a little at a time, until the dough clumps together and can form a ball.

4. On a lightly floured surface, roll out the dough into a 12-inch diameter. Fold the dough in half and then in half again and transfer to a 9-inch diameter deep-dish pie plate. Press the dough down into the pie pan. Trim if there is more than ½ inch of excess dough hanging over the edges. Fold the edges of the dough under, and then crimp together with your thumb or a fork.