Banana Cream Pie

Name: Banana Cream Pie
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 3/4 cup sugar; 1/3 cup all-purpose flour; 1/4 teaspoon salt; 2 cups whole milk; 3 large egg yolks, lightly beaten; 2 tablespoons butter; 1 teaspoon vanilla extract; 3 firm medium bananas; Whipped cream, optional

TOTAL TIME: Prep: 35 min. + cooling Cook: 10 min. + chilling YIELD: 8 servings.

Mom's pie recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri

Ingredients

Dough for single-crust pie
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 firm medium bananas
Whipped cream, optional

Directions

1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
3. Meanwhile, 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 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
4. Slice bananas into crust; pour filling over top. Cover and refrigerate until set, about 2 hours. If desired, garnish with whipped cream and additional sliced bananas.

Nutrition Facts

1 piece: 338 calories, 14g fat (7g saturated fat), 101mg cholesterol, 236mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 5g protein.