Banana Cream Pie

This is my adaption of the Betty Crocker recipe. The key to banana cream pie is a high quality vanilla as well as the right balance of sugar and salt. My favorite vanilla is Nielsen-Massey.

Banana Cream Pie

2/3 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups milk
1/4 cup heavy cream
4 egg yolks, slightly beaten
2 tbsp. butter or margarine, softened
2 tsp. vanilla
Pinch of vanilla sugar
2 large bananas
Sweetened whipped cream

Beat egg yolks with a fork; set aside.

Stir together sugar, cornstarch, and salt in saucepan. Gradually stir milk into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.

Blend in butter and vanilla. Run the mixture through a sieve. Press plastic wrap onto filling and cool to room temperature.

Peel and slice bananas; arrange layer of banana slices 1/2 inch deep in baked pie shell. Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just before serving, top pie with sweetened whipped cream.

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3 Responses to Banana Cream Pie

  1. Pingback: Pie Night 2011 | the sommerkorns

  2. Pingback: Pie Night 2012 | the sommerkorns

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