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Banana Cream Pie Recipe
Serves 6 to 8
Ingredients: Baked 9-inch pie shell, see basic crust
2/3 cup sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
2 cups milk
4 egg yolks, lightly beaten
2 tbsp butter, cut in small pieces
1 tbsp dark rum
1 tsp vanilla extract
1 cup heavy whipping cream
3 large bananas
Instructions: 1. Prepare the pie shell according to the recipe directions.
2. Bake and let cool on a rack before filling.
3. In a heavy-bottomed saucepan, combine the sugar, flour, cornstarch, and salt.
4. Add the milk gradually, stirring constantly with a wire whisk to remove any lumps.
5. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
6. Continue stirring and boil for 1 minute.
7. Remove from the heat.
8. Gradually stir a few tsp of the pudding mixture into the beaten egg yolks, mixing constantly until blended.
9. When you have added about 1/2 cup, pour the yolk mixture back into the pan, stirring until combined.
10. Cook, stirring constantly, for 2 minutes, until thick and smooth.
11. Remove from the heat.
12. Add the butter gradually.
13. Stir in the rum and vanilla.
14. Pour into a bowl.
15. Cover the surface of pudding mixture with plastic.
16. Cool completely.
17. Whip the cream until stiff.
18. Fold half of the whipped cream into the custard filling.
19. Spoon a thin layer of custard over the bottom of baked pie shell.
20. Arrange a sliced banana over the filling.
21. Alternate layers of custard and bananas, ending with custard.
22. Pipe the remaining whipped cream on top of the pie.
23. Refrigerate the pie for 3 to 4 hours, or until firm.
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