Banana Cream Pudding Pie

Looking for a dessert to serve a bunch? Then check out this creamy banana pudding pie made using Pillsbury® refrigerated pie crust. MORE+ LESS-

By Pillsbury Kitchens

Updated November 19, 2010

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

3/4

cup sugar

1/4

cup cornstarch

1/4

teaspoon salt

cups milk

egg yolks, slightly beaten

tablespoons butter or margarine

teaspoons vanilla

to 3 medium bananas, sliced

Sweetened whipped cream or whipped topping, if desired

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1

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2

Meanwhile, in 2-quart saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes. Remove from heat.
3

Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat, stirring constantly, just until mixture begins to bubble and is thickened. Remove from heat; stir in butter and vanilla. Cool until lukewarm, about 20 minutes.
4

Arrange banana slices in cooled baked shell. Pour cooled pudding over bananas. Refrigerate until set, at least 3 hours. Top with whipped cream. Store in refrigerator.

Add a little pizzazz by serving this pie with rum-flavored whipped cream! In chilled medium bowl, beat 1 cup whipping cream, 3 tablespoons powdered sugar and 1/2 teaspoon rum extract with electric mixer on high speed until soft peaks form.