Banana Cream Pie I
Ingredients
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1/4 tsp. salt
- 2 cups milk, warmed
- 3 egg yolks
- 2 Tbsp. butter
- 1/2 tsp. vanilla extract
- 3 bananas, sliced
- 1 baked pie shell
- Sweetened whipped cream
Directions
Combine cornstarch, sugar and salt in top of double boiler. Gradually whisk in milk. Cook over simmering water, whisking constantly, until mixture thickens, about 10 minutes.
Mixture must boil to thicken. Lightly beat egg yolks in small bowl. Slowly add about 1/4 cup hot mixture to egg yolks and mix well. Stir egg yolks back into milk mixture in double boiler and cook 5 minutes. Let cool slightly, then stir in butter and vanilla until butter melts. Add banana slices. Pour into cooled baked pie shell and chill until set, about 1 1/2 hours. Top with sweetened whipped cream. Serves 6.
By Robin from Washington, IA
Banana Cream Pie II
This recipe makes 2 pies
Ingredients
- 2 graham oatmeal crusts, cooled
- 3 large bananas, sliced and mixed with a bit of fresh squeezed lemon juice (I slice 4 bananas)
- 6 oz. Jell-O Banana Cream Pudding Mix
- 1-1/2 cups cold milk (2% ok)
- 1 can sweetened condensed milk, chilled
- 16 oz. Cool Whip (or any whipped topping)
Directions
Mix pudding and cold milk well, and while it thickens, line crusts with bananas. When pudding has thickened some, add sweetened condensed milk to it and mix well. Stir 4 oz. Cool Whip into pudding mix and top bananas evenly. Cover pies well and chill for 1 hour at least. Better chilled longer. Remove and top with remaining Cool Whip. Serve immediately.
By Connie from Cotter, AR
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