Susans Banana Cream Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
- 3 egg yolks
- 1 cup sugar
- 1/4 cup cornstarch
- 3 cups milk
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1 medium banana, sliced
- 1 recipe Mrs. Rowes Meringue (page 24)
- Preheat the oven to 325F.
- Mix the egg yolks, sugar, and cornstarch together.
- Using a double boiler, heat the milk until it boils.
- Whisk in the egg mixture and cook, stirring occasionally with the whisk, for about 4 minutes, until very thick.
- Remove from the heat and stir in the butter and vanilla.
- Slice the banana and arrange the slices in the crust.
- Pour the filling over the bananas and top with the meringue, sealing the edges well.
- Bake for about 30 minutes, until golden brown.
- The filling should wobble very slightly in the center when the pan is jiggled.
- Custards continue to cook when taken out of the oven, so dont overdo it.
- Cool to room temperature on a wire rack, then chill in the refrigerator for 3 to 4 hours before slicing.
- Serve cold.
pie pastry, egg yolks, sugar, cornstarch, milk, unsalted butter, vanilla, banana, meringue
Taken from www.epicurious.com/recipes/food/views/susan-s-banana-cream-pie-390093 (may not work)