Banana Cream Pie

Directions

Pie Crust

1. Preheat oven to 375°F (190°C).
2. Place Kinnikinnick Pie Crusts on baking tray in a single layer (leave in pie foil). Let thaw 30 minutes.
3. Pierce bottom and sides with a fork to prevent air pocket from forming.
4. Bake in preheated oven for 15- 17 minutes. Remove pie crusts from oven. Set aside to cool completely. 
   

Custard 

1. In a medium bowl whisk 3 eggs and set aside.
2. Measure out vanilla and butter. Set aside.
3. In a medium size pot combine sugar and cornstarch. Whisk to combine. Add milk and whisk over medium heat until sugar is dissolved and mixture begins to bubble.
4. Continue to cook over medium heat stirring continually until mixture thickens (approx. 15 minutes). Reduce heat to medium low and continue to cook for an additional 2 minutes.
5. Remove from heat and slowly whisk the hot milk mixture into whisked eggs, stirring continually.
6. Gradually pour hot mixture back into sauce pan, stirring constantly. Return to medium-low heat and continue to cook stirring constantly until mixture begins to bubble (2 - 3 minutes). Stir for an additional 2 minutes.
7. Remove from heat and add vanilla extract and butter. Stir just until incorporated. Place mixture in a medium bowl and cover with plastic wrap tightly against mixture (this will prevent a skin from forming on filling).Refrigerate for 30 minutes.

Assembly

1. Spread a thin layer of custard coating base and sides of both baked pie crusts.
2. Place a layer of sliced bananas on base and side of pie crusts.
3. Fill both pie crusts ⅓ with custard.
4. Arrange a layer of sliced bananas on custard layer.
5. Repeat with a second layer of custard and sliced bananas.
6. Top with remaining custard. Spread evenly. 
7. Refrigerate overnight.
8. Remove from refrigerator. Decorate with optional whipped cream and sliced banana. 

Yields 2 pies.

Make the Tart version

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