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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Banana Cream Pie Recipe

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This recipe for Banana Cream Pie is from Tootsie's Delicacies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pudding for 2 Banana Cream Pies
1 1/3 Cup sugar
1/2 cup cornstarch
1 tsp salt
6 cups milk
8 egg yolks - beaten
4 Tbsp margarine/butter
2 Tbsp plus 2 tsp vanilla
4 bananas
2 pie crust (see recipe for pie crust)
Directions:
Directions:
In a large saucepan, combine 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 heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
Spread a quarter of the custard into pastry shell. Slice bananas; arrange over filling. Pour 1/3 of remaining custard over bananas. Spread with whipped cream or meringue and bake (see below). Refrigerate 6 hours or overnight. Yield: 8 servings per pie.
Number Of Servings:
Number Of Servings:
2 pies
Preparation Time:
Preparation Time:
34 min.
Personal Notes:
Personal Notes:
Cut recipe in half for one pie. Use the meringue recipe from the lemon pie recipe. Grandma always make her banana cream pie with a meringue topping. Preheat oven to 400 degrees F. Bake the meringue covered pie in the preheated oven for 20 minutes

 

 

 

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