Sunday, November 21, 2010

Banana Cream Pie

  • Ingredients (This makes a small pie, or you can double the recipe and have a large pie with a bit of pudding left over)

  • 2/3 to 3/4 cup white sugar
  • 1/3 cup all-purpose flour or 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, flour, 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.
  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. Can also mix pudding and bananas together, making sure that no bananas are exposed to air (they'll turn brown).

1 comment:

Ruth Rodrigues said...

I used whole milk and added an extra cup of it(3 cups in all). I then only used 3 large bananas in the pie and topped it with whipped cream and another banana. The pie turned out and tasted better to me this way and I didn't have to double the sauce recipe.