Impossibly Easy Banana Custard Pie
Recipe: #31972
May 12, 2019
Categories: Desserts, Dairy, Eggs, Fruit, Banana, North American, Baking Mix (Bisquick/Clone), Oven Bake, Refrigerator, Condensed Milk, Pies more
"This is out of my "Betty Crocker's Bisquick" cookbook...Don't throw away those speckled brown bananas! Their sweet flavor and soft texture are what make this easy pie so delicious. Cooking time doesn't include chilling time..."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (166.2 g)
- Calories 255.7
- Total Fat - 15.8 g
- Saturated Fat - 6.7 g
- Cholesterol - 235.4 mg
- Sodium - 157.4 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 2.3 g
- Sugars - 14.1 g
- Protein - 11.2 g
- Calcium - 105.7 mg
- Iron - 1.6 mg
- Vitamin C - 3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 350°F. Grease pie plate, 9x1 1/4 inches. Mix bananas and lemon juice; set aside.
Step 2
Stir remaining ingredients except whipped topping, walnuts and caramel topping in medium bowl until blended. Add banana mixture; stir until blended. Pour into pie plate.
Step 3
Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean; cool. Cover and refrigerate about 2 hours or until chilled. Spread with whipped topping; sprinkle with walnuts. Drizzle with caramel topping. Store covered in refrigerator.
Tips & Variations
No special items needed.
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