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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jenny's Banana Cream Pie Recipe

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This recipe for Jenny's Banana Cream Pie is from Four Generation Family Cookbook, 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:  
2/3 C. sugar
3 tbsp cornstarch
2 tbsp flour
1/4 tsp salt
2 C. milk
4 large egg yolks lightly beaten
2 tbsp butter cut into small pieces
1 tbsp dark rum (optional)
1 tsp pure vanilla extract
1 C. heavy whipping cream or 2 8oz of cool whip
3 large bananas sliced
1 9 inch graham cracker pie crust
Directions:
Directions:
In a saucepan, make a custard by combining the sugar, cornstarch, flour, and salt. Add the milk gradually, stirring constantly with a wire whisk to remove any lumps. Cook over medium heat stirring constantly until the mixture thickens and comes to a boil. Continue stirring and boil for 1 minute. Remove from heat

Gradually add 1/2 cup of the custard to the beaten egg yolks, a few teaspoons at a time, mixing constantly until blended. Cook the custard, stirring constantly for 2 minutes until thick and smooth. Remove from heat.

Add the butter gradually to the custard. Stir in the rum and vanilla. Pour custard into a bowl. Cover with plastic wrap and cool completely.

Whip the cream until stiff. Fold half of the whipped cream into the custard filling. Spoon a thin layer of custard over the bottom of the pie crust. Arrange a layer of sliced bananas over the filling. Alternate layers of custard and bananas ending with custard. Place the remaining whipped cream on top of pie.

Refrigerate the pie for 3 to 4 hours until firm

**In place of making own whipping cream, I have used 2 8oz whipped cream containers and folded one container into the custard and then used the other container for the topping.

 

 

 

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