Crab and Shrimp Pasta Salad
A creamy, chilled salad made with pasta, crab meat, shrimp, and crunchy veggies. Ideal for summer lunches or party buffets.
Read MoreBanana Cream Pie
Drescription
Banana cream pie is a classic for a reason. With a buttery crust, creamy vanilla custard, sliced bananas and clouds of whipped cream, it's what dessert dreams are made of.
Ingredients
- dough for single-crust pie
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups 2% milk
- 2 large eggs, lightly beaten
- 3 tablespoons butter
- 1-1/2 teaspoons vanilla extract
- 2 large firm bananas
- 1 cup heavy whipping cream, whipped
Directions
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
- In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
- Spread half the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. If desired, top with additional sliced banana just before serving.
