Banana Cream Pie Recipe
Ingredients
| Pie shell | 8 inch, baked | |
| 1/3 cup granulated fructose | ||
| Cornstarch | 3 Teaspoon | |
| Salt | 1 Dash | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Skim milk | 1 1/2 Cup (16 tbs), scalded | |
| 3 eggyolks, beaten | ||
| Vanilla extract | 2 Teaspoon | |
| Ripe bananas | 3 , sliced | |
| 1 recipe meringue topping | ||
Directions
Combine fructose, cornstarch, and salt in the top of a double boiler.
Stir in cold milk to dissolve cornstarch.
Slowly add scalded milk.
Place over hot water.
Cook and stir until mixture thickens.
Pour small amount of thickened mixture into beaten egg yolks, stirring to mix.
Return to pan.
Cook 4 to 5 minutes longer.
Stir in vanilla.
Remove from heat and allow to cool completely.
Alternate layers of sliced bananas and cream filling in pie shell, ending with bananas.
Top with meringue, sealing edges.
Bake at 350°F (175°C) for 5 to 7 minutes or until peaks become slightly browned.
Stir in cold milk to dissolve cornstarch.
Slowly add scalded milk.
Place over hot water.
Cook and stir until mixture thickens.
Pour small amount of thickened mixture into beaten egg yolks, stirring to mix.
Return to pan.
Cook 4 to 5 minutes longer.
Stir in vanilla.
Remove from heat and allow to cool completely.
Alternate layers of sliced bananas and cream filling in pie shell, ending with bananas.
Top with meringue, sealing edges.
Bake at 350°F (175°C) for 5 to 7 minutes or until peaks become slightly browned.
Chef
