Saturday, February 13, 2010

Banana Cream Pie

Adapted from allrecipes
Makes 1 9-inch pie


3/4 cup white sugar
3 T cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced

1. In a saucepan, combine the sugar, cornstarch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner (it took a little longer for me).
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Chill for a few hours.

*Great flavor, but a little runny.  Next time, I think I'll add a little less sugar, but otherwise, we liked it!  We used a Nilla wafer crust.  Also, I added only 3 bananas because I was afraid it would overflow.

To make Nilla wafer crust:
Mix 1-1/2 c crushed vanilla wafers with 6 T melted butter
Bake for 5 mins at 350 degrees. 

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