Banana Jubilee Pie
- 1 pie crust, 9-inch prebaked
- 34 cup sugar
- 13 cup all-purpose flour, sifted
- 14 teaspoon salt
- 2 cups milk, scalded
- 3 eggs
- 2 tablespoons butter or 2 tablespoons margarine
- 1 teaspoon vanilla
- 3 medium firm ripe bananas
- 1 (16 ounce) canpitted dark sweet cherries (I used frozen dark sweet cherries plus 1 cup water and boiled them with the sauce)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 teaspoons rum extract or 2 teaspoons rum flavoring
- Prepare pie-crust, bake and cool.
- Mix sugar, flour, and salt in a medium heavy saucepan.
- Slowly stir in scalded milk.
- Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute.
- Remove from heat.
- Beat eggs in a small bowl.
- Slowly stir in 1/2 cup of the hot mixture; stir back into the pan.
- Cook stirring constantly, over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat.
- Stir in butter or margarine and vanilla; cool.
- Peel and slice one banana and place in the bottom of the baked pie-crust.
- Spread half of the custard over the banana.
- Repeat with another banana and remaining filling.
- Cover with plastic wrap and chill in the refrigerator 4-5 hours or until set.
- Just before serving, peel and slice diagonally the remaining banana and arrange in a rosette on the top center of the pie.
- Top with one or two spoonfuls of the jubilee sauce and/or whipped cream, if desired.
- Serve with remaining sauce, if desired.
- Optional Jubilee Sauce:.
- Drain syrup from cherries into a 1-cup measuring cup; add water to make 1 cup.
- Set cherries aside.
- Mix sugar and cornstarch in a small saucepan.
- Stir in cherry liquid.
- Cook, stirring constantly, until sauce thickens and boils 3 minutes.
- Stir in rum extract or flavoring and cherries.
- Cool.
pie crust, sugar, flour, salt, milk, eggs, butter, vanilla, firm ripe bananas, sweet cherries, sugar, cornstarch, rum
Taken from www.food.com/recipe/banana-jubilee-pie-441842 (may not work)