Aunt Peg's Banana Cream Pie
Soup 'n Salads
Spuds 'n Veges
Pastry for a 1-crust, 9-inch pie shell
2/3 cup sugar
2 Tbsp cornstarch
2 cups milk
2 large egg yolks
1 Tbsp butter
2 large bananas, sliced
1 cup heavy cream
Make up and roll out the pastry; fit it into a 9-inch pie plate or pan so there is a high fluted edge. Bake at 375 degrees for 1/2 hour.
(*See directions in frame below.)
Note: If using frozen pie crust, defrost for 15 minutes and bake at 400 degrees for 10 minutes.
In a 2-quart saucepan stir together the sugar and cornstarch.
Gradually stir in the milk, keeping smooth.
With a wire whisk or fork, beat in the egg yolks until blended.
Over medium heat, stirring constantly, cook until mixture comes to a boil.
Boil 1 minute until it is as thick as heavy cream.
Off heat, stir in the butter until blended.
Turn into a bowl; cover the surface of this filling with plastic wrap without pressing down. This way the wrap will not adhere to the filling.
Refrigerate until filling is cool - about 1 hour.
After pie filling sets for 1 hour, you can now arrange bananas over the bottom of the pastry shell; pour the filling over the bananas.
Cover pie plate with plastic wrap; refrigerate for 6 hours or overnight to allow filling to set.
At serving time:
Whip the cream; sweeten with confectioners' sugar and flavor with vanilla to taste.
Spread the whipped cream over the entire surface of the filling and garnish with extra banana slices.
Or with a pastry tube make a ring of whipped-cream rosettes in the center of the pie and garnish with extra banana slices.
Tip: Want to know more about the person who contributed this recipe?
Run your mouse over the graphic top right.
1 Pie Crust Ingredients: 1 cup flour; pinch of salt; 1/3 cup Crisco; 1/4 cup ice water (double above ingredients for 2-pie crusts) Mix and sift flour, salt. Cut in Crisco and add water. Roll out on floured board. Bake 375 degrees for 1/2 hour.
[Soup 'n Salads]
[Spuds 'n Veges]