PgrancerThe family recipe box

Desserts

Banana Cream Pie

Source
Magazine clipping
Serves
6-8

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 2 eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 2 large firm bananas
  • 1 pastry shell (9 inches), baked
  • 1 cup heavy whipping cream, whipped
  • 1 tablespoon sliced almonds, toasted

Steps

  1. In a large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  3. Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.
  4. Slice the bananas into pastry shell; pour the custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6-8 hours or overnight. Refrigerate leftovers.

Notes

Yield: 6-8 servings.

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