Banana Custard Pie
The custard for this pie cooks on the stovetop and needs no further baking. You can use your choice of crust: a regular pie crust, pre-baked, or a graham cracker crust. Any kind will go beautifully with the banana-custard filling.
Note: The custard calls for 3 large egg yolks, beaten. Separate the eggs ahead of time, placing the yolks in a small bowl covered tightly with plastic wrap, and let the yolks come to room temperature. Beat the yolks with a fork shortly before using. You can use the egg whites for some other purpose.
- 1 prepared (baked) 9-inch pie crust or graham cracker crust
- 3 ripe bananas, medium
- 2 Tbsp. cornstarch
- 1/8 tsp. salt
- 2 cups milk
- 5/8 tsp. (about 50 drops) SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops™
- 1/2 tsp. vanilla extract
- 1/8 tsp. almond extract
- 1/8 tsp. lemon peel, dried
- 3 egg yolks, large, beaten
- Whipped cream or whipped topping
Slice the bananas and distribute the slices in the pie crust. Set aside.
Place the cornstarch and salt in a medium-sized saucepan, and add a little of the milk, whisking until the cornstarch is completely dissolved. Pour in the remaining milk and place the saucepan over medium heat. Heat, whisking frequently, until the mixture becomes visibly hot. Whisking constantly add SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops™, extracts, and lemon peel, then drizzle in the beaten egg yolks. Cook over medium heat until thick—about 5 to 8 minutes longer.
Pour the hot custard over banana slices in the crust and let cool to room temperature. Let the pie sit for at least 2 hours. The custard will thicken further as it cools.
Top with whipped cream or whipped topping just prior to serving.