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Banana Cream Pie II

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Vegetarian, Baked

Tags: baking, medium difficulty, recipes for banana cream pie, recipes for custard, recipes for dessert, recipes for pudding, recipes using banana, recipes using cow milk, recipes with metric units, recipes without cooking time, recipes without servings, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABanana_Cream_Pie_II)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABanana%20Cream%20Pie%20II&oldid=4523322

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 3 large bananas or 4 medium bananas, sliced
  • ¾ cup granulated sugar
  • ⅓ cup all purpose flour or 3 Tbsp cornstarch
  • ¼ tsp salt
  • 2 cups milk
  • 3 egg yolks, slightly beaten
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • 1 ea. 9-inch (23 cm) baked pastry shell
  • Meringue made from the leftover egg whites (optional)

Directions

  1. Combine sugar, cornstarch, and salt in a saucepan.
  2. Add milk gradually.
  3. Cook, stirring constantly, over medium heat until bubbly.
  4. Cook and stir an additional 2 minutes and remove from burner.
  5. Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
  6. Remove from heat.
  7. Add butter and vanilla and stir until smooth.
  8. Slice bananas into the cooled baked pastry shell.
  9. Top with pudding mixture and spread meringue (if desired) on top of the pie.
  10. Bake at 350°F (175°C) for 12–15 minutes.
  11. Cool before serving.

Notes

Fresh whipped cream can be substituted for meringue after the pie is baked.