Banana Cream Cheesecake Pie
Author: Sugar n' Spice Gals
Recipe type: Dessert
- 3 large bananas
- 9 inch graham cracker pie crust
- ½ 8 oz block of cream cheese
- 1 tub of cool whip
- ⅓ cup of white sugar
- 2 cups whole milk
- ½ cup of white sugar
- ¼ cup white flour
- 2 egg yolks, beaten
- 2 tablespoons butter melted
- 1 teaspoon vanilla
- ¼ tsp salt
- slice one banana and layer on top of the graham cracker crust
- In a medium sized bowl blend together the cream cheese and sugar.
- After welled blended, fold in ½ of the cool whip.
- Spread the mixture over the crust.
- Cover and place in fridge while making the custard.
- In a sauce pan scald the 2 cups of milk. (Bringing just barely to a boil)
- In separate sauce pan mx the sugar, flour and salt. Slowly stir in the scalded milk.
- Over medium heat, while constantly stirring, let the mixture thicken.
- Once thickened cover and let cook for 2 more minutes, while occasionally stirring.
- In a small bowl separate the yolks form the egg whites the best that you can and beat the yolks together.
- Mix a bit of the hot custard mixture in with the yolks and stir.
- Now combine the yolks with the rest of the custard and cook another minute while constantly stirring.
- Remove the pan from the heat and blend in the butter and vanilla.
- Let the mixture sit and cool for about 10 mins.
- Take the pie crust out of the fridge and layer the cream cheese with another sliced banana.
- Pour the custard from the sauce pan over the banana layer.
- Let cool in the fridge for 30 mins.
- Take out the pie and cover with whipped cream. (I use homemade. You can find the link below)
- Garnish with bananas and Serve.
- (I froze mine over night and it was good the next day after letting thaw for 2 hours)
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/banana-cream-cheesecake-pie/
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