Impossible Banana Cream Pie
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| ⅓ | cup |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
sugar
granulated |
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 2 | medium |
bananas
sliced |
|
| 1 | cup |
heavy whipping cream
chilled |
|
| 2 | tablespoons |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 79 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 355 | ml |
sugar
granulated |
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 2 | medium |
bananas
sliced |
|
| 237 | ml |
heavy whipping cream
chilled |
|
| 3E+1 | ml |
powdered sugar
|
|
Directions
Preheat to 350℉ (180℃).
Grease pie plate, 9x 1¼ inch. Beat milk, butter, vanilla, eggs, granulated sugar and Bisquick until smooth, 30 seconds in blender on High or 1 minute with hand beater.
Pour into plate. Bake until knife inserted in centre comes out clean, about 30 minutes.
Cool completely.
Arrange bananas slices on pie.
Beat whipping cream and powdered sugar in chilled bowl until stiff; spread over top.
