Banana Cream Pie #621 7/02

Categories:
desserts, pies

1 pie crust; baked & cooled
1/3 cup flour
1/2 cup Sugar
1/4 teaspoon Salt
2 cup milk
3 large egg yolks; well beaten
1 tablespoon Butter
1/2 teaspoon vanilla
2 large ripe bananas
1 teaspoon powdered sugar
1/2 cup whipping cream
1 teaspoon Sugar
1/8 teaspoon vanilla

Blend flour, sugar and salt in a heavy saucepan. Slowly stir in 1 cup of the milk until smooth. Cook over medium heat, whisking constantly until smooth. Add rest of milk and cook and stir until mixture boils and thickens. Remove from heat. Stir about 1/2 cup of hot mixture into the well beaten egg yolks; pour back into saucepan and cook and stir for 2 minutes longer. Remove from heat and stir in butter and vanilla. Cool about 5 minutes, then pour half the mixture into the pastry shell, spreading well up sides of shell. Peel and slice bananas and arrange over filling; sprinkle with with powdered sugar. Spread rest of filling over bananas. Cool. Whip cream until stiff, but still smooth, adding the 1 ts. sugar and vanilla with the last few turns. Spread smoothly over filling and mark criss-cross with the tines of a fork about 1 inch part. You could add another layer of sliced bananas on top of this if desired or some crumbled vanilla wafers.

Contributor: Million Recipe CD

Yield: 8 servings