This Banana Cream Pie recipe is delicious and is a great dessert for any occasion. It is cool and refreshing making it great for summer gatherings. It is fairly easy to make and you can buy the crust premade to cut down on preparation time. It is the perfect dessert to make the day before since it is best to refrigerate it overnight before serving. This recipe uses SOL Sunflower Beverage instead of whole milk or cream making it lighter without sacrificing on taste. Each bite has the perfect combination of graham cracker crust, custard and whipped topping. This recipe is sure to be a crowd pleaser!
1 cup sugar
½ cup cornstarch
½ teaspoon salt
3 cups SOL Vanilla Sunflower Beverage
2 eggs, lightly beaten
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 graham cracker crust
2 large ripe bananas
1 container whipped topping
- In a large saucepan, combine sugar, cornstarch, salt and SOL until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from heat.
- Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat.
- Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate covered for 30 minutes.
- Spread half of the custard into graham cracker crust. Slice banana and arrange over custard filling. Pour remaining custard over bananas. Spread with whipped topping. Refrigerate 6 hours or overnight.