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Banana Cream Pie
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3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
3 medium firm bananas
Whipped cream and additional sliced bananas
In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over
medium-high heat until mixture is thickened and bubbly. Cook and stir for 2
minutes longer. Remove from the heat. Stir a small amount into egg yolks; return
all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from
the heat. Add butter and vanilla; cool slightly. Slice the bananas into pastry
shell; pour filling over top. Cool on wire rack for 1 hour. Store in the
refrigerator. Before serving, garnish with whipped cream and bananas.
Yield: 6-8 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |