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Banana Cream Pie Recipe

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

Contributor:  
Contributor:  
Ruthanne Thain
Added: Tuesday, May 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Mix 3 rounded tblsp of flour and 2/3 cup white sugar together. In a cup put 2 egg yolks and 1/3 cup milk, beat with fork and add to the flour and sugar. Add 1/4 tsp salt, 1 3/4 cups milk. Cook until thick, add 2 tsp.butter and 1 tsp vanilla.Let cool. I use the microwave and use a 6 cup measuring cup for 3 min.on high, then stir and micro. for another 3 min. DON'T OVER COOK, the custard will go watery if over cooked.

Directions:
Directions:
Have ready a baked 8--9" pie crust. When custard is cool, layer custard then bananas until you have used up the custard. Usually takes 2 good sized bananas. Top with meringue or whipped cream.
Meringue: 3 egg whites beat until starting to turn white then gradually add 2 tblsp of sugar and tsp of corn starch, beat until stiff peaks. Brown in 350 degree oven for 5--7 min. Watch closely!!!!



Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15--20 minutes
Personal Notes:
Personal Notes:
I use this custard for many things, trifle, coconut cream pie, etc. For coconut cream just add some toasted coconut to the custard and sprinkle some coconut on top of meringue. This was your gramma Harvey's recipe that I have made for 45 years. I scratched the recipe down on a piece of paper when my mom was still alive and l have the original tattered page in a little recipe book I made once I became engaged to your dad, in Feb. 1959.

 

 

 

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