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Aunt Peg's Banana Cream Pie

Soup 'n Salads
Spuds 'n Veges

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Ingredients: Another of Aunt Peg's special pies. These recipes were so yellowed and torn that it was sometimes difficult to copy them.
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
Confectioners' sugar
    • For Crust:
  1. 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.
  2. (*See directions in frame below.)
  3. Note: If using frozen pie crust, defrost for 15 minutes and bake at 400 degrees for 10 minutes.
    • For Filling:
  1. In a 2-quart saucepan stir together the sugar and cornstarch.
  2. Gradually stir in the milk, keeping smooth.
  3. With a wire whisk or fork, beat in the egg yolks until blended.
  4. Over medium heat, stirring constantly, cook until mixture comes to a boil.
  5. Boil 1 minute until it is as thick as heavy cream.
  6. Off heat, stir in the butter until blended.
  7. 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.
  8. Refrigerate until filling is cool - about 1 hour.
    • For Topping:
  1. 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.
  2. Cover pie plate with plastic wrap; refrigerate for 6 hours or overnight to allow filling to set.
    • At serving time:
  1. Whip the cream; sweeten with confectioners' sugar and flavor with vanilla to taste.
  2. Spread the whipped cream over the entire surface of the filling and garnish with extra banana slices.
  3. Or with a pastry tube make a ring of whipped-cream rosettes in the center of the pie and garnish with extra banana slices.
  4. Serves eight.
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