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Source: All Recipes
This banana cream pie recipe makes a great pie. This is the ultimate banana cream pie; rich, silky, and indulgent yet so light and dreamy. Full of banana flavor with no artificial ingredients, you’ll love the creamy, crunchy, light and fluffy elements working together in each bite!
Preheat the oven to 350 degrees F (175 degrees C).
Combine sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixture boils and thickens. Continue to stir and cook for 2 more minutes, then remove from the burner.
Place egg yolks in a medium bowl. Whisk in a small amount of hot mixture, then immediately add egg yolk mixture to remaining hot mixture.
Return the saucepan to the burner and cook, stirring constantly, for 2 more minutes. Remove the saucepan from the stove; stir in butter and vanilla.
Fill pastry shell with sliced bananas. Cover with pudding.
Bake until filling sets, 12 to 15 minutes.
Chill pie for 1 hour before serving.
You may substitute 3 tablespoons of cornstarch for the 1/3 cup flour. Use either a store-bought or homemade pie crust.