Dessertsbettycrocker4.7
Banana Cream Slab Pie
Feeding a crowd is easy when you have this banana cream slab pie recipe at the ready.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 55 min👤 Annalise Sandberg📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
- strainer
- whisk
- oven
- bowl
📝 Preparation Steps
1
Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan. Prick bottom with fork; place in freezer ⏱️ 20 minutes.
2
Meanwhile, in 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt with whisk. Beat in milk, followed by eggs, using whisk. Heat over medium heat to boiling until thickened, stirring constantly, 10 to ⏱️ 12 minutes. Press mixture through strainer to remove any lumps; stir in butter and 1 teaspoon vanilla. Refrigerate until completely cooled, 30 to ⏱️ 45 minutes.
cup sugar1/4milk3 cupseggs2butter, softened3 tablespoonsvanilla1 teaspoon
3
Heat oven to 400° F. Bake crust 15 to ⏱️ 20 minutes or until golden brown. Cool to room temperature, about ⏱️ 20 minutes.
4
In medium bowl, beat cream with electric mixer on high speed until thickened. Add 1/4 cup sugar and 1 teaspoon vanilla; beat to soft peaks.
cup sugar1/4vanilla1 teaspoon
5
Line cooled pie crust with sliced bananas. Spread filling on top; cover with topping. Refrigerate ⏱️ 1 hour before serving.
Nutrition Facts
calories
410
fat Content
4 1/2
serving Size
1 Serving
fiber Content
0 g
sugar Content
23 g
sodium Content
350 mg
protein Content
4 g
trans Fat Content
1/2 g
cholesterol Content
90 mg
carbohydrate Content
44 g
saturated Fat Content
13 g
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