Saturday, November 1, 2008

Banana Cream Pie

1 c. sugar
1/2 c. flour and 2 tbsp.
1/4 tsp. salt
2 c. whole milk
1 c. evaporated milk
4 egg yolks
3 tbsp. butter
2 tsp. vanilla
1 (9 inch) baked pie crust
3 bananas, sliced thinly
1 pt. heavy whipping cream
For filling, in medium saucepan combine sugar, flour and salt; gradually stir in milks. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir 2 minutes more.

Remove from heat. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Fold sliced bananas into warm filling, cool. Pour into pie crust, top with 1 pint whipped cream. Serve.

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