Banana Pie
Yield
6 servingsPrep
40 minCook
0 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
milk
|
|
| ⅔ | cup |
sugar
|
|
| ¼ | cup |
cornstarch
|
|
| 1 | pinch |
salt
|
*
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | each |
bananas
|
|
| 1 | x |
pie shell (9 inch)
9 inch, baked |
|
| 1 | x |
whipped cream
as desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
milk
|
|
| 158 | ml |
sugar
|
|
| 59 | ml |
cornstarch
|
|
| 1 | pinch |
salt
|
*
|
| 2 | large |
eggs
|
|
| 15 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | each |
bananas
|
|
| 1 | x |
pie shell (9 inch)
9 inch, baked |
|
| 1 | x |
whipped cream
as desired |
*
|
Directions
Scald the milk.
Mix the sugar, cornstarch and salt and add to hot milk, stirring rapidly and cook until thickened.
Beat the eggs.
Add a little of the hot liquid to the eggs, then add them to the thickened mixture.
Cook 3 to 5 minutes.
Add butter and vanilla.
Cool, stirring once only after 5 minutes.
Slice bananas on bottom of baked, cooked pie crust.
Place ½ of pie filling on top of bananas.
Add another layer of sliced bananas and place remaining pie filling on top of bananas.
Garnish with bananas and whipped cream.
