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Banana Cream Slab Pie
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Prep Time:
55 minutes
Total Time:
2 hours
Impress a crowd with this easy and decadent banana cream slab pie recipe.
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
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 2 or 3 bananas, sliced
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup sugar
Instructions:
  • Gently nestle both pie crusts into the pan, allowing them to overlap slightly. Press the crusts into the corners and trim any excess dough to about 1/2 inch hanging over the edges. Fold the dough over and tuck it neatly into the pan. Use a fork to prick the bottom of the crusts and then chill in the freezer for 20 minutes.
  • In a 2-quart saucepan, combine 3/4 cup sugar, cornstarch, and salt. Whisk together, then mix in milk and eggs until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 10 to 12 minutes. Strain to remove any lumps, then stir in butter and 1 teaspoon vanilla. Chill in the refrigerator until completely cooled, about 30 to 45 minutes.
  • Preheat the oven to 400°F. Bake the crust until it turns golden brown, which should take about 15-20 minutes. Allow it to cool to room temperature for approximately 20 minutes before using.
  • In a medium bowl, use an electric mixer on high speed to whip the cream until thickened. Then, add 1/4 cup of sugar and 1 teaspoon of vanilla, continue beating until soft peaks form.
  • Arrange perfectly ripe banana slices in the bottom of your beautifully baked and cooled pie crust. Gently spoon the delicious filling over the bananas and top it off with the mouthwatering topping. Let it chill in the refrigerator for 1 hour before indulging in a delightful dessert experience.

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