Meatless Monday: Banana Cream Pie

This is not my recipe but it’s definitely meatless! And hey, vegetarians love sweets too! I’m sharing this recipe because it’s delicious and this is what I served up for my first Vegas Christmas at home just about a month ago! T and I first made this together during our “mini-moon”. It was delicious and it was surprisingly easy to make.

The Banana Cream Pie recipe came from Lynn Cole’s Facebook post –> HERE and I’ve used a store-bought Graham Pie Crust for both times I made it.

Banana Cream Pie

1 (9 inch) pie crust, baked
3 cups whole milk
1 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
1 1/2 tablespoons butter
1 1/2 teaspoon vanilla
2 bananas

Directions:

1. If using graham crust, brush with egg white and bake at 350 for 6 minutes or until golden.
2. In a large saucepan, heat the milk.
3. In a glass bowl, combine the sugar, flour and salt; gradually stir in the hot milk. stirring constantly, cook until thickened.
4. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
5. Bring to a boil, stirring constantly.
6. Remove from heat and blend in the butter and vanilla.
7. Let sit 10 minutes.
8. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
9. Let cool.
10. Top with sweetened whipped cream and toasted coconut.
11. Refrigerate 4 hours before serving.

I skipped the bit with the toasted coconut (because I don’t like coconut) but it still tastes great!