Cookbook:Banana Cream Pie II

Cookbook | Ingredients | Recipes

Ingredients

• 3 large bananas or 4 medium bananas, sliced
• ¾ cup sugar
• ⅓ cup all purpose flour or 3 Tbsp cornstarch
• ¼ tsp salt
• 2 cups milk
• 3 egg yolks, slightly beaten
• 2 Tbsp butter
• 1 tsp vanilla extract
• 1 ea. 9-inch (23 cm) baked pastry shell
• Meringue made from the leftover egg whites (optional)

Procedure

1. Combine sugar, cornstarch, and salt in a saucepan.
2. Add milk gradually.
3. Cook, stirring constantly, over medium heat until bubbly.
4. Cook and stir an additional 2 minutes and remove from burner.
5. Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
6. Remove from heat.
7. Add butter and vanilla and stir until smooth.
8. Slice bananas into the cooled baked pastry shell.
9. Top with pudding mixture and spread meringue (if desired) on top of the pie.
10. Bake at 350°F (175°C) for 12–15 minutes.
11. Cool before serving.

Notes, tips, and variations

• Fresh whipped cream can be substituted for meringue after the pie is baked.

References

• Based on Recipe Archive: Banana Cream Pie July 1993