Ingredients
Scale
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- Pinch of salt
- 1 tablespoon vanilla extract
- 20–25 Nutter Butter cookies (for the crust)
- 16 ounces heavy whipping cream (for the topping)
- 2–3 large ripe bananas
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a food processor, crush Nutter Butters and mix with melted butter to form the crust. Press into the pan and bake for 10 minutes.
- For the filling, whisk egg yolks, sugar, cornstarch, and salt in a saucepan; gradually whisk in simmering milk until thickened.
- Layer banana slices in the cooled crust before pouring over the custard filling. Refrigerate for at least 2 hours.
- Whip cream with powdered sugar and vanilla until stiff peaks form; spread over the pie and garnish with chocolate curls.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Use ripe bananas for optimal sweetness. Chill the pie thoroughly before serving for better slicing. Experiment with different toppings such as caramel sauce or fresh berries.