"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lynn's Perfect Banana Cream Pie Recipe

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This recipe for Lynn's Perfect Banana Cream Pie, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn W. Olson
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Already Pie Crust
1 large box vanilla-flavored Jello pudding
2 1/2 cups milk
Banana, sliced
Whipped cream or Cool Whip

Directions:
Directions:
Pre-bake one Already Pie Crust in an eight or nine inch pie pan. Don't use the already baked Pet Ritz-type crust, it's just not the same. Better yet, make your own crust from scratch, but that's asking a lot. Make sure the crust is thoroughly cooled before adding the pudding mixture. Take one large box of vanilla flavored Jello brand pudding, not generic, Jello. Make sure it is not instant, nothing worthy of a discerning palate has ever been labeled "instant". Add 2 1/2 cups of milk, your choice from skim to whole, the less fat, the less calories, but the less creamy the mixture will be. The box calls for 3 cups, but for a thicker, firm-standing pie, do what I say. Mix the pudding together with the milk with a whisk or spatula and cook over medium heat stirring continuously...don't look away, gab with your friends, start another meal course, etc. or you will burn the bottom of the mixture. Stir slowly, gently scraping the sides and bottom of the pan with the spatula. Bring the mixture gradually to a bubbling boil and hold until the puffs coming out of the bubbles start to labor a bit. Resist the temptation to turn up the heat as your arm gets tired, you will burn it. After the mixture has bubbled for awhile and you can just sense it's getting to the right thickness, remove the pan from the heat and let it stand and cool for a few minutes. Now this part is key; do not put the bananas on the crust and pour the pudding over them. They will turn brown and nasty in short order. Pour the partially cooled pudding mixture into the pie crust and let it set up for awhile. Then slice a banana or two on the top of the pudding, green or spotted, it's your choice. I prefer them just a little past green but clearly yellow...no brown spots.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Top off the pie with your favorite whipped topping. Real whipped cream is the best of course, but Cool Whip is a good alternative. No need to slather it on, just a half inch thick layer or so is plenty if you've done the rest of your job right. Put in the refrigerator until you are ready to serve, but don't wait too long. This pie is best eaten right away!

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