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Banana Cream Pie Recipe

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This recipe for Banana Cream Pie, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Thursday, February 26, 2009


1 1/3 cups flour
1/8 tsp salt
1 tsp sugar
1/2 cup (1 stick) margarine, sliced
2-3 Tbs cold water

1/2 cup sugar
2 Tbs cornstarch
1/2 tsp salt
2 cups milk
2 large egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
2-3 bananas, depending on size
Whipping cream, optional

Heat the oven to 450F. Place all crust ingredients except water in a food processor. Process to a coarse meal, about 5 seconds. Add water through the feed tube and process until it forms a ball.
Without food processor, cut the margarine into the dry ingredients with knives or a pastry blender. Stir in water with a fork. Gather into a ball.
Roll dough out on a lightly floured surface. Line a 9" pie plate and trim. Pierce all over with a fork. Bake 12 to 15 minutes until golden. Cool.
For the filling: Mix the sugar, cornstarch and salt in a saucepan. Gradually stir in the milk. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute. Remove from the heat. Gradually stir in half of the mixture into the beaten egg yolks, then blend the egg mixture into the hot mixture in the pan. Boil 1 minute more stirring constantly. Remove from the heat. Blend in the butter and vanilla. Slice the bananas onto the bottom of the cooled crust. Pour the filling over the bananas. Refrigerate. To serve, top with 1/2 to 1 pint whipped cream, if desired.




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