Banana-Nut Cream Pie

Makes 8
Prep 20 m
Chill 360 m
Bake 10 m



  1. 1 of 5 Heat oven to 350 degrees F. In a bowl, mix cookie crumbs and crushed nuts. Stir in melted butter until all ingredients are moistened. Press into bottom and up the sides of a 9-inch glass pie plate. Bake at 350 degrees F for 10 minutes. Cool completely.
  2. 2 of 5 Mix sugar and cornstarch in a heavy-bottomed saucepan. Add milk and cook over medium heat, stirring continuously for 5 minutes, until thickened.
  3. 3 of 5 Whisk egg yolks in a small bowl. Stir in 1 cup of the hot milk mixture. Stir yolk mixture back into saucepan. Cook, stirring, over medium heat for 4 to 5 minutes until mixture boils and is very thick. Scrape into a large bowl and stir in vanilla. Place plastic wrap directly on surface; let cool for 15 minutes.
  4. 4 of 5 Slice 1 banana; place slices on crust. Mash another banana; stir into custard and pour into crust. Place plastic wrap on top of filling; refrigerate for 6 hours.
  5. 5 of 5 To serve, swirl whipped topping on pie. Garnish with remaining banana and pecans if desired.
Nutrition Information for Banana-Nut Cream Pie
Servings Per Recipe: 8
Per Serving: 49 g carb., 17 g Fat, total, 160 mg chol., 1 g fiber, 9 g sat. fat, 375 kcal cal., 6 g pro., 183 mg sodium