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Banana Custard Cream Pie Recipe

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

Contributor:  
Contributor:  
IRENE HESS

Category:
Category:
 

Meringue


Ingredients:  
Ingredients:  
VANILLA CREAM FILLING:
3/4 cup sugar
1/3 cup all-purpose flour or 3 tbsp cornstarch
1/4 tsp. salt
2 cups milk
3 slightly beaten egg yolks
2 tbsp butter
1 tsp vanilla
1 9-inch baked pastry shell or 10 serving ready made graham cracker crust


Directions:
Directions:
In saucepan, combine sugar, flour or cornstarch, and salt; gradually stir in milk.
Cook and stir over medium high heat till bubbly. Cook and stir 2 minutes.
Remove from heat. Stir a moderate amount hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly.
Remove from heat. Stir in butter and vanilla.
Slice 3 bananas into cooled baked pastry shell or graham cracker crust.
Top with vanilla cream filling.
Spread meringue atop pie and bake at 350 F for 12 to 15 minutes till lightly browned Cool.

Or omit meringue and serve with whipped cream. (To prevent skin from forming on surface of filling, put waxed paper directly on top of hot filling.)
 

Meringue for one 9-inch pie


Ingredients:  
Ingredients:  
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

Directions:
Directions:
Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of crust. Bake at 350 degrees F for 12 to 15 minutes, or till meringue is golden. Cool.

Personal Notes:
Personal Notes:
Made this for my granddaughter Greta and it is one of her favorites. This is sooo much better than the banana pudding made from a box.
Original recipe came from Better Homes and Gardens New Cookbook printed in 1976

 

 

 

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