Banana Cream Pie
- 1 c. sugar
- 1/2 c. all-purpose flour or 1/4 c. cornstarch
- 1/4 tsp. salt
- 3 c. milk
- 4 eggs
- 3 Tbsp. butter or margarine
- 1 1/2 tsp. vanilla
- 1 (9-inch) baked pastry shell
- meringue for pie
- 3 bananas
- For filling, in a medium saucepan, combine sugar, flour or cornstarch and salt.
- Gradually stir in milk.
- Cook and stir over medium heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes more.
- Remove from heat.
- Separate egg yolks from whites. Set whites aside for meringue.
- Beat egg yolk slightly.
- Gradually stir 1 cup of the hot mixture into yolks.
- Return egg mixture to saucepan.
- Bring to a gentle boil.
- Cook and stir 2 minutes more. Remove from heat.
- Stir in butter or margarine and vanilla.
- Slice 3 bananas into bottom of pastry shell.
- Pour hot filling into baked pastry shell.
- Spread meringue over hot filling.
- Seal to edge. Bake in a 350u0b0 oven for 12 to 15 minutes or until golden.
- Cool. Cover; chill to store.
- Makes 8 servings.
sugar, allpurpose flour, salt, milk, eggs, butter, vanilla, pastry shell, meringue, bananas
Taken from www.cookbooks.com/Recipe-Details.aspx?id=356695 (may not work)