Banana Cream Pie with Whipped Topping

Instructions

Step 1: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk while stirring.
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Step 2: Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
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Step 3: In a separate bowl, lightly beat the egg yolks. Slowly whisk in a small amount of the hot mixture to temper the eggs.
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Step 4: Pour the egg mixture back into the saucepan and cook for another 2–3 minutes until thick and creamy.
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Step 5: Remove from heat and stir in butter and vanilla extract.
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Step 6: Arrange sliced bananas in the bottom of the prepared crust.
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Step 7: Pour the warm custard over the bananas and smooth the top.
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Step 8: Cover and refrigerate for at least 4 hours until fully set.
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Step 9: Whip heavy cream with powdered sugar and vanilla until soft peaks form.
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Step 10: Spread or pipe whipped cream over the chilled pie and sprinkle with crushed crumbs before serving.

Storage and Reheating Tips

Store the pie covered in the refrigerator for up to 3 days. For best texture, add the whipped topping just before serving. This pie is not suitable for reheating but can be frozen without the topping for up to 1 month; thaw in the refrigerator before serving.