Cinnamon Banana Cream Pie
| Prep Time | 60 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
Ingredients
Cinnamon Pudding
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3 cups whole milk
- 1 tsp vanilla extract
Banana Pie
Ingredients
Cinnamon Pudding
Banana Pie
|
Instructions
Cinnamon Pudding
- In a heavy bottomed pot add cornstarch, sugar, salt and cinnamon. Very slowly add milk, mixing with a whisk vigorously to avoid cornstarch clumping. Begin heating on a medium low heat.
- Stir constantly until mixture has thickened, about 5 minutes, add vanilla. Remove from heat and pour into a large bowl.
- Place plastic covering directly on top of the pudding to avoid pudding skin to form.
- Pudding will thicken considerably while cooling. Chill until ready to use.
Salted Caramel
- Combine all caramel ingredients, except the salt, in a small pot on medium heat. Stirring regularly, bring mixture to a boil. Boil for 4 minutes, stirring constantly.
- Remove from heat and allow to cool for 10 minutes then transfer to an 8 oz glass jar. If not using the same day, store in refrigerator for up to 2 weeks.
Pie Assembly
- Place a layer of sliced bananas on the bottom of the crust. Drizzle with salted caramel. Add a layer of pudding. Repeat until filling fills the crust.
- Refrigerate for at least 1 hour or until ready to serve. Once ready to serve, top with whipped cream, walnuts, and a caramel drizzle.
Recipe Notes
Thanks to The Seaside Baker
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