Banana Cream Pie III


8 servings


1 9-inch single pie crust
2/3 cup granulated (white) sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons shortening
1 1/2 teaspoons vanilla extract
2 large bananas


Prepare and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.

Combine sugar, flour and salt in 2-quart saucepan. Blend in milk. Stir over medium heat until mixture thickens. Remove from heat. Blend small amount of hot mixture into egg yolks. Blend back into hot mixture, stirring to combine.

Stir over medium heat until mixture boils. Boil about 1 minute, stirring constantly. Remove from heat. Blend in shortening and vanilla extract. Cool to lukewarm.

Slice bananas thinly; arrange slices evenly on bottom and up sides of pie shell. Pour filling over bananas, spreading evenly. Refrigerate until completely cool. Top with whipped cream and additional banana slices, if desired.


Coconut Cream Pie: Follow recipe above, omitting banana. Stir 2/3 cup flaked coconut into filling after adding shortening and vanilla.

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