Easy Banana Custard Pie
From NCcook22 13 years ago
- 4 hours (includes co to make
- Serves 8
If you like bananas and custard, this pie combines both. It can be made ahead and kept in the fridge. Recipe is from Betty Crocker Kitchens with changes.
Ingredients
- 1 cup plus a little more ripe bananas (2 1/2 medium ones) shopping list
- 2 teaspoons lemon juice shopping list
- 1/2 cup Bisquick (non-Bisquick will be OK if ingredients are the same) shopping list
- 1/4 cup + 1 tablespoon sugar shopping list
- 1 tablespoon butter or margarine, softened shopping list
- 1/2 teaspoon vanilla shopping list
- 1 cup whipping cream shopping list
- 1/4 cup coarsely chopped walnuts (optional) shopping list
- caramel ice cream topping (optional) shopping list
How to make it
- Heat oven to 350 and grease & flour a 9 or 9 1/2-inch pie plate
- Mash the bananas and then add the lemon juice. Bananas are best for cooking when the skin is mottled with brown spots. The texture will be softer and flavor will be sweeter. Set aside.
- Stir together the remaining ingredients, except cream, nuts, caramel, and 1 tablespoon sugar. Add the banana mixture and stir until blended.
- Pour the batter into the pie plate and bake for 40-45 minutes or until golden brown and a knife inserted into the center comes out clean.
- Cool completely out of the oven for 1 hour and refrigerate for 2 hours.
- Whip the cream with 1 tablespoon sugar (can be omitted) and drop by tablespoons onto each piece before serving See Photo. See Photo
- If using the nuts and caramel, decorate each slice as your guest wishes.
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