Banana Cream Pie Popsicles

138

By Angie Barrett

Prep Time:

Bake/Cook Time:

30m

Yield:

16 popsicles

Plan for:

Freeze 8+ hours

The amazing classic flavor of a banana cream pie molded and frozen into homemade Banana Cream Pie Popsicles. Cool and creamy with a crushed vanilla wafer topping.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 cup Dixie Crystals Extra Fine Granulated Sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 large eggs, whisked together
3 tablespoons butter, melted
1 teaspoon banana extract
2 ripe bananas, mashed
8 oz frozen whipped topping, thawed
10 vanilla wafer cookies, crushed

Directions

In medium saucepan, whisk together sugar, cornstarch, salt and milk. Whisk until smooth.
Heat on medium high heat while whisking occasionally about 2 minutes or until hot and foamy.
Reduce to simmer, cook for 2 minutes, whisking occasionally. Don’t let bottom stick and burn. Remove from heat.
Carefully remove 1/2 cup liquid from pan and slowly pour into whisked eggs while whisking to temper eggs.
Whisk well and add egg mixture back to saucepan.
Place back on heat and bring mixture to a boil, once at a boil, cook and whisk for 2 minutes.
Remove from heat. Let cool 10 minutes.
Whisk in butter, banana extract and mashed bananas.
Fold in thawed frozen whipped topping until smooth.
Pour banana cream pie mixture into popsicle molds.
Sprinkle bottoms of popsicles with crushed vanilla wafer cookies.
Add popsicle sticks and freeze 8 hours or overnight until frozen.