Cookbook | Ingredients | Recipes Banana Crème Pie

Ingredients

• 3 large bananas or 4 medium bananas, sliced
• 3/4 cup sugar
• 1/3 cup all purpose flour or

  3 Tbs cornstarch

• 1/4 tsp salt
• 2 cups milk
• 3 egg yolks, slightly beaten
• 2 Tbs butter
• 1 tsp vanilla extract
• 1 9-inch (23 cm) baked pastry shell
• meringue made from the leftover egg whites (optional)

Procedure

1. Combine sugar, cornstarch, and salt in a saucepan.
2. Add milk gradually.
3. Cook, stirring constantly, over medium heat until bubbly.
4. Cook and stir an additional 2 minutes and remove from burner.
5. Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
6. Remove from heat.
7. Add butter and vanilla and stir until smooth.
8. Slice 3-4 bananas into the cooled baked pastry shell.
9. Top with pudding mixture and spread meringue (if desired) on top of the pie.
10. Bake at 350°F (175°C) for 12–15 minutes.

Cool before serving.

Notes, tips, and variations

• Fresh whipped cream can be substituted for meringue after the pie is baked.

References

• Based on Recipe Archive: Banana Cream Pie July 1993