Banana Cream Pie II

You will love this banana cream pie that's filled with lots of bananas and a creamy pudding mixture. Once this pie is prepared, it's slipped into the oven for about 15 minutes, chilled and served.

Yield

8 servings

Ingredients

3/4 cup granulated sugar
1/3 cup all-purpose flour
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

Directions

Preheat oven to 350°F (177°C).

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.

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 mixture has a smooth consistency.

Slice bananas into the cooled baked pastry shell. Top with pudding mixture.

Bake for 12 to 15 minutes. Chill for an hour.

Additional Instructions

See Blind Baking (Pre-Baking) A Pie Crust for detailed directions on pre-baking a pie shell.

If desired, use Basic Flaky Pie Crust recipe to make the pie crust.

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