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Contest-Winning Banana Cream Pie

I fix this creamy dessert whenever I need a no-fuss treat. Friends are surprised to hear that it's made in the microwave because the soft banana filling and thick buttery crust taste like I slaved over the stove for hours. -Anne Schroeder, Yarrow, British Columbia
  • Total Time
    Prep: 20 min. + chilling Cook: 30 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1/3 cup butter, cubed
  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2-1/4 cups milk
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 to 2 medium firm bananas, cut into 1/4-inch slices
  • Whipped topping and additional banana slices, optional

Directions

  • Place butter in a greased 9-in. microwave-safe pie plate. Heat, uncovered, on high for 45 seconds or until melted. Stir in crumbs and sugar until combined.
  • Press onto the bottom and up the sides of plate. Cook, uncovered, on high for 1 to 1-1/2 minutes or until crust is firm and holds together. Cool completely.
  • For filling, in a 2-qt. microwave-safe bowl, combine the sugar, flour and cornstarch. Gradually whisk in milk until smooth.
  • Microwave, uncovered, on high for 7-8 minutes or until thickened, stirring every 2 minutes. Stir a small amount of hot liquid into egg yolks. Gradually return to the bowl, stirring constantly. Cook 30-60 seconds longer or until bubbly, stirring every 15 seconds. Stir in the butter, vanilla and salt until butter is melted. Cool for 20 minutes, stirring several times.
  • Arrange bananas in crust. Top with filling. Cover and chill 8 hours or overnight. Top with whipped topping and additional bananas if desired.
Nutrition Facts
1 slice: 308 calories, 16g fat (9g saturated fat), 117mg cholesterol, 296mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 5g protein.

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