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Banana Cream Slab Pie

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Banana Cream Slab Pie
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  • Prep 55 min
  • Total 2 hr 0 min
  • Servings 12
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Feeding a crowd is easy when you have this banana cream slab pie recipe at the ready.
By Annalise Sandberg
Updated Sep 20, 2016

Ingredients

Crust

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 2 eggs
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 2 or 3 bananas, sliced

Topping

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Steps

  • 1
    Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan. Prick bottom with fork; place in freezer 20 minutes.
  • 2
    Meanwhile, in 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt with whisk. Beat in milk, followed by eggs, using whisk. Heat over medium heat to boiling until thickened, stirring constantly, 10 to 12 minutes. Press mixture through strainer to remove any lumps; stir in butter and 1 teaspoon vanilla. Refrigerate until completely cooled, 30 to 45 minutes.
  • 3
    Heat oven to 400° F. Bake crust 15 to 20 minutes or until golden brown. Cool to room temperature, about 20 minutes.
  • 4
    In medium bowl, beat cream with electric mixer on high speed until thickened. Add 1/4 cup sugar and 1 teaspoon vanilla; beat to soft peaks.
  • 5
    Line cooled pie crust with sliced bananas. Spread filling on top; cover with topping. Refrigerate 1 hour before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    To ensure pie crust doesn’t shrink during baking, cover with greased foil, and fill with pie weights or dry beans before baking. Bake about 15 minutes or just until crust begins to brown, then remove weights and foil, and bake 5 minutes longer or until golden and crust appears dry.
  • tip 2
    Use whole milk for a creamier filling; use 1% or 2% milk for a lighter filling.
  • tip 3
    Cool the filling more quickly over an ice bath. Place filling in a bowl, then set inside of another bowl filled with ice and water. Stir about 5 minutes or until mixture is cooled.

Nutrition

410 Calories, 24g Total Fat, 4g Protein, 44g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
13g
65%
Trans Fat
1/2g
Cholesterol
90mg
30%
Sodium
350mg
14%
Potassium
190mg
5%
Total Carbohydrate
44g
15%
Dietary Fiber
0g
0%
Sugars
23g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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