Banana Cream Pie

Aunt Peg's Banana Cream Pie

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

Vanilla

Directions:

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.

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.
Serves eight.