| BANANA CREAM PIE ¼ cup corn starch 2/3 cup white sugar ¼ teaspoon salt 2 cups milk 3 egg yolks, beaten 2 tablespoons butter ½ teaspoon vanilla 1 baked pie shell 2-3 bananas, sliced thin Cool whip or whipped cream for topping Beat egg yolks in a small bowl until lemon colored and set aside. In a 3-quart sauce pan heat milk until steaming hot but not quite boiling. Mix corn starch with sugar and salt and stir into scalded milk, stirring constantly. Cook for one minute. Remove pan from burner and drizzle a small amount of the hot mixture, about ¼ cup, into the egg yolks as you beat with an electric mixer. Return pan to the burner and add heated egg yolk. Continue stirring, making sure to work over the entire bottom area of the pan so mixture doesn’t scorch and cook one more minute or until pudding has thickened. Remove pan from heat and blend in butter and vanilla. Cool slightly and then pour into a container that can be covered to prevent skin from forming on the top as it cools. Refrigerate until ready to use. Just about an hour before serving, line one pre-cooked pie shell with sliced bananas. Spoon ½ of the cooled filling over the bananas then add another layer of bananas. Spoon remainder of filling on top and smother with whipped cream. Chill until ready to serve. Note: Do not fill the pie shell too far in advance or the filling may sweat and cause the bottom of the shell to become soggy. |
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