Tuesday, May 12, 2009

Banana Cream Pie

This banana cream pie had a really thick cream. John is now not a fan of the quick pudding banana cream pies...it is so much better when made from scratch!  We really enjoyed it.


Crust:
1 1/4 cups crushed vanilla wafers
1/4 cup butter melted
1/4 cup sugar

Mix and form in pie pan.

Filling:

3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk (I used 6 Tbsp. pwd milk, 2 cups water)
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
2 medium firm bananas

Directions
In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes. Remove from the heat.

Stir a small amount of cream mixture into egg yolks; return all to saucepan. Cook for 2 minutes, stirring constantly; remove from the heat.

Add butter and vanilla; mix well; allow to cool slightly.

Slice the bananas and mix with cream mixture. Pour into crust.

Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
Refrigerate any leftovers.

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