I’ve never really been sold on bananas. From childhood, I’ve steered clear of them as much as possible- they always made me a little squeamish. I don’t pretend to know where this weirdness came from, but it exists. As I’ve grown up, I’ve been able to tolerate them more (although I still can’t get close to banana flavored candy!)

With all that being said, I must admit, this dessert makes me think I’ve really loved bananas all along- I just didn’t know it. It’s a bit persnickety as you actually make your own custard from scratch for it, but SO worth it.

Banana Cream Pie

Ingredients:

9 inch baked pie shell (store bought is fine)

3 large bananas

2/3 cup sugar

3 tbsp cornstarch

½ tsp salt

3 cups milk

3 egg yolks, slightly beaten

1 tbsp butter

1 ½ tsp vanilla

Directions:

Mix sugar, cornstarch, and salt in a saucepan over medium heat. Gradually stir in milk. Cook, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Blend egg yolks and mixture in with the unused half in the saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla. Allow to cool. Alternate layers of banana and pudding in pie shell. Serve with whipping cream.

Delicious, cool, and refreshing.

Have you ever hated something and then tried it in another context and loved it? Share in the comments!

Download the .pdf version of this recipe HERE.