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Old-Fashioned Banana Cream Pie Recipe


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     Old-Fashioned Banana Cream Pie

Category   Desserts - Breads
Sub Category   None

1 (9 inch) pie crust, baked and cooled
3 cups whole milk
2/3 cup sugar
3 tablespoons cornstarch (or 1/3 cup flour)
1/2 teaspoon salt
3 egg yolks in a small bowl, slightly beaten (save the egg whites if you want to make meringue)
2 tablespoons butter
1 and 1/2 teaspoons vanilla
3 to 4 ripe bananas

1. In a large saucepan over medium heat, scald the milk. In another large saucepan, combine the sugar, cornstarch (or flour) and salt. Gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Lower heat slightly, then cover and cook for 2 minutes longer, stirring occasionally.
2. Slowly pour a small amount (about 1/2 cup) of the hot milk mixture into the egg yolks, stirring constantly. When egg yolk mixture is thoroughly combined, pour it slowly back into the pan of hot milk, again stirring constantly. (This keeps the eggs from scrambling and getting lumpy).
3. Cook one minute longer, stirring constantly. Remove from heat and stir in the butter and vanilla. Stir gently until butter is melted into the pudding. Let pudding cool in pan until lukewarm. When custard is cool and ready to pour, slice bananas and layer evenly across bottom of pie crust. Pour the lukewarm custard over banana slices.
4. Top pie as desired with meringue or fresh whipped cream. Refrigerate leftovers.

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