Old-Fashioned Banana Cream Pie

My family loves pie and I usually use a box of pudding to make the filling.  I had been using a sugar-free version for a while but we've made the decision that eating sugar (in moderation) is better than the SF stuff.  

I bought regular pudding in a box and it was good. Then I decided to try and make my own and get rid of another pre-measured boxed helper. It's so easy to make! Even if you don't want a pie, the pudding is fantastic alone and even yummy slightly warm.  The egg yolks add a lovely richness and color.  I see many more pies in our future. 

Old-Fashioned Banana Cream Pie

1 baked pie crust
2/3 cup sugar *
1/4 cup cornstarch
1/4 teaspoon salt
2-3/4 cup milk (I  used whole goat milk)
5 eggs yolks
1 Tablespoon butter
1-2 teaspoons vanilla extract
2-4 bananas
whipped topping or 1 cup heavy whipping cream plus 2 T powdered sugar

In heavy saucepan mix together sugar, cornstarch, and salt.

 In separate bowl mix together egg yolks and milk. 

Pour wet into dry and whisk.  There shouldn't be any lumps. Add in the pat of butter.  Don't worry, it will melt and incorporate into the pudding.

Cook over medium heat, stirring constantly, until it comes to a boil.  This can take anywhere from 6-10 minutes.  

Boil for 30 seconds to 1 minute or until nice and thick.  Remove from heat, mix in vanilla extract.

Cover with plastic wrap making sure the plastic is on the surface so it doesn't create a skin when as it cools. When I first checked my pudding it was about 180 degrees.  I cooled it to about 100 degrees before I added it to my pie crust.  I had made my pie crust ahead and had it frozen ready for pie day. I took it straight out of the freezer when I was ready to add the pudding.  This also helps cool it down.

Layer sliced bananas in the bottom and up the sides a little if you like.  I used 3 bananas here but you can use less or more as long as the pudding covers it. 

 Looks pretty good here but let's...

add some whipped topping or you can use the heavy whipping cream beaten to a soft peak with about 2 Tablespoons of powdered sugar. I used a large tip #190 for these little rosettes.  You could certainly cover the whole pie if you wanted to. Set the pie in the fridge until cool and firm.  This will be at least 3 hours.
  

* We found this to be a little sweet for us so I will try it the next time with just 1/2 cup of sugar.

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