Friday, December 24, 2010

Banana Cream Pie

Here's a last minute pie for the Christmas festivities tomorrow. This is the best banana cream pie I have ever encountered. It doesn't have any of those imitation banana flavors or banana pudding. It does have a vanilla custard type filling with real bananas. It tastes fresh and delicious. I'm not even a huge banana fan, but this pie, oh my, I cannot resist it. I don't know why I haven't posted it before. My momma has made it my whole life. Whenever I'd be places where they offered pie, I'd think, "I'll get banana cream pie because I looooove it!" But then I began to realize, I don't love banana cream pie. I love my Momma's banana cream pie. Big difference! :)

Banana Cream Pie

9-inch baked pie shell

2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
2 tablespoons butter
1 tablespoon plus 1 teaspoon vanilla
2 large bananas
1-2 cups sweetened whipped cream

Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. This takes about 15-20 minutes. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Press plastic wrap onto filling in saucepan and cool to room temperature or put in refrigerator to cool.

Peel and slice bananas; arrange layer of banana slices 1/2 inch keep in baked pie shell. Pour in cooled filling. Cover. Chill pie thoroughly, at least 2 hours. Best if chilled overnight. Just before serving, top pie with sweetened whipped cream. Then invite friends over to consume because you might be tempted to eat it all yourself.

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