BANANA CREAM SLAB PIE

Banana Cream Slab Pie image

Feeding a crowd is easy when you have this banana cream slab pie recipe at the ready.

Provided by By Annalise Sandberg

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 12

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
2 eggs
3 tablespoons butter, softened
1 teaspoon vanilla
2 or 3 bananas, sliced
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla

Steps:

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.
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.
Heat oven to 400° F. Bake crust 15 to 20 minutes or until golden brown. Cool to room temperature, about 20 minutes.
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.
Line cooled pie crust with sliced bananas. Spread filling on top; cover with topping. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 410, Carbohydrate 44 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 23 g, TransFat 1/2 g