Banana Custard Pie

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  • 1 cup mashed ripe bananas (2 medium)
  • 2 teaspoons lemon juice
  • 1/2 cup Original Bisquick® mix
  • 1/4 cup sugar
  • 1 tablespoon butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup frozen (thawed) whipped topping
  • 1/4 cup coarsely chopped walnuts, if desired
  • Caramel topping, warmed, if desired


  1. Heat oven to 350ºF.
  2. Grease 9-inch glass pie plate with shortening or spray with cooking spray.
  3. In small bowl, mix bananas and lemon juice; set aside.
  4. In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended.
  5. Add banana mixture; stir until blended; pour into pie plate.
  6. Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean.
  7. Cool completely, about 1 hour.
  8. Cover and refrigerate about 2 hours or until chilled.
  9. Spread pie with whipped topping; sprinkle with walnuts.
  10. Drizzle with caramel topping before serving.
  11. Store covered in refrigerator.

From Betty Crocker