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
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
4. Top pie as desired with meringue or fresh whipped cream.
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