Banana Cream Pudding Pie

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

3/4 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

3 cups milk

3 egg yolks, slightly beaten

2 tablespoons butter or margarine

2 teaspoons vanilla

2 to 3 medium bananas, sliced

Topping:

Sweetened whipped cream or whipped topping, if desired

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

2. Meanwhile, in 2-quart saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; boil and stir 2 minutes. Remove from heat.

3. Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat, stirring constantly, just until mixture begins to bubble and is thickened. Remove from heat; stir in butter and vanilla. Cool until lukewarm, about 20 minutes.

4. Arrange banana slices in cooled baked shell. Pour cooled pudding over bananas. Refrigerate until set, at least 3 hours. Top with whipped cream. Store in refrigerator.

*Add a little pizzazz by serving this pie with rum-flavored whipped cream! In chilled medium bowl, beat 1 cup whipping cream, 3 tablespoons powdered sugar and 1/2 teaspoon rum extract with electric mixer on high speed until soft peaks form.

1 Serving (1 Serving)

• Calories 320
  • (Calories from Fat 110),

• Total Fat 12g
  • (Saturated Fat 6g,
  • Trans Fat 0g),
• Cholesterol 95mg;
• Sodium 270mg;
• Total Carbohydrate 46g
  • (Dietary Fiber 0g,
  • Sugars 27g),
• Protein 5g

From Pillsbury