Banana cream pie


1 pie crust (9″), baked
2/3 cup sugar
1/4 cup cornstarch
Dash salt
2 1/2 cups milk
3 lg egg yolks
1 tbsp butter
1 tsp vanilla extract
2 med bananas
1/2 cup heavy cream, (see note)
2 tbsp confectioner’s sugar

How to prepare

1 in a med saucepan, combine granulated sugar, cornstarch and salt, mix well Gradually stir in milk, mixing until smooth over med heat, bring to boiling, Stirring constantly, boil 1 minute, stirring remove from heat
2 in sm bowl, lightly beat egg yolks stir half of hot mixture into yolks, mixing Well, pour yolk mixture into saucepan bring back to boiling, stirring cook 30 Seconds longer into med bowl, pour hot filling, stir in butter and vanilla cover Surface with plastic wrap or waxed paper, refrigerate until cold
3 to assemble: pour half of filling into pie shell slice bananas into 1/4″-rounds Arrange banana slices evenly over filling cover with remaining filling
4 in med bowl with a portable electric mixer at med speed, beat cream and Confectioner’s sugar until soft peaks form spoon whipped cream onto pie, swirling Attractively to cover surface chill well the best of mccalls serving size : 8 Note: if you like a higher topping, increase heavy cream to 1 cup and confectioner’s Sugar to 4 tbsp

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