Banana Custard Pie
By
Pat Duran
@kitchenChatter
12
I love banana pie, but do not like it when the bananas turn dark and runny in the pie when it sits... I love pumpkin custard pie so I thought I would try the same concept with the bananas... the results were excellent.. this is a great pie...
Note:
Serve with whipped topping... and if you want to wow your family and guests drizzle with caramel topping and a sprinkle of chopped pecans. Enjoy!
Note:
Serve with whipped topping... and if you want to wow your family and guests drizzle with caramel topping and a sprinkle of chopped pecans. Enjoy!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
1 deep dish pie
Prep:
10 Min
Cook:
45 Min
Method:
Bake
Ingredients
-
5 mediumbananas, slightly mashed
-
3 largeeggs
-
2/3 cgranulated sugar
-
1 Tbspbrown sugar
-
12 ozcan evaporated milk
-
1/2 tspvanilla or banana extract
-
1/4 tspnutmeg
-
1deep dish unbaked pie shell
How to Make Banana Custard Pie
- Heat oven to 400^.
In a large mixer bowl combine the sugars and bananas, mix slightly on low; leave some small lumps of banana. - Add eggs, nutmeg, and extract, mix in.
Slowly add milk while mixer is running, blend well.
Place pie shell on cookie sheet with sides for easier handling. - Pour filling into pie shell. Sprinkle a little nutmeg or cinnamon/sugar on top. Bake for 10 minutes; then turn heat down to 350^ and bake for 35 minutes. Check for doneness, insert knife off-center; if it comes out clean with no custard filling clinging to it the pie is done.
- Remove pie from oven and cool on wire rack until cool; then refrigerate, covered until ready to serve chill to store, covered too.
Note: If you have extra filling spray an oven safe bowl and bake with the pie...a free sample, if you like...
