Banana Cream Pie

From the Silk test kitchen

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Servings
8
Total Time
30 min
+ 2 hr to chill

Banana Cream Pie
Ingredients
  • 3/4 cup (175 ml) sugar
  • 1/3 cup (75 ml) flour
  • 1/4 tsp (1 ml) salt
  • 2 cups (500 ml) Silk soy, almond or coconut beverage, any flavour except chocolate
  • 3 egg yolks, beaten
  • 2 Tbsp (30 ml) margarine (or butter)
  • 1 1/4 tsp (6 ml) vanilla
  • 4 bananas, sliced
  • 1 9-inch (270 mm) pie crust, baked  

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Preparation
  • In a saucepan, combine the sugar, flour and salt. Gradually add the Silk while whisking gently.
  • Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes.
  • Remove from heat and immediately whisk a small quantity of the hot mixture into the beaten egg yolks to temper them, then transfer the tempered yolks back to the saucepan, whisking constantly.
  • Return to the heat and cook for 2 more minutes while stirring.
  • Remove from heat, add the margarine (or butter) and vanilla, and stir until smooth.
  • Arrange the sliced bananas on the bottom of the baked pie crust, then top with the pudding mixture.
  • Refrigerate for at least 2 hours until thoroughly chilled.