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Banana Cream Pie 2


3/4 cup sugar
1/3 cup flour or 3 tablespoon cornflour
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 tablespoon butter
1 tsp vanilla
1 9-inch baked pastry shell
(meringue made from the leftover egg whites, optional)

Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually. Cook, stirring constantly, over medium heat till bubbly. Cook and stir an additional 2 minutes and remove from burner. Stir small amount of hot mixture into egg yolks, immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla and stir till smooth.

Slice 3-4 bananas into the cooled baked pastry shell. Top with pudding mixture and spread meringue (if desired) on top of the pie. Bake at 350 F for 12-15 minutes. Cool (Instead of meringue, I sometimes top with fresh whipped cream.)




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.