8 Serves
134 Mins
Prepare the pie crust according to package directions and bake until golden brown, then allow it to cool completely.
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Vitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
36 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
219 mg / 4,700 mgSodium
35 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
22 g / 50 gSaturated Fat
4 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in milk and cook over medium heat until thickened, then temper in egg yolks and cook for another minute.
Remove from heat and stir in butter and vanilla extract. Let the custard cool slightly before folding in sliced ripe bananas.
Pour the banana custard mixture into the cooled pie crust and refrigerate for at least 2 hours until fully set.
Top the chilled pie with freshly whipped cream and serve immediately.
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