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Home Made Banana Cream Pie Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||6 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Egg yolks/1 whole egg||2|
|Lemon extract/Vanilla extract||1⁄2 Teaspoon|
|Baked 9 inch pie shell||1|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Serving size: Complete recipe
Calories 3166 Calories from Fat 1389
% Daily Value*
Total Fat 157 g241.2%
Saturated Fat 83.7 g418.6%
Trans Fat 0 g
Cholesterol 623.3 mg
Sodium 1746.8 mg72.8%
Total Carbohydrates 411 g137.1%
Dietary Fiber 18.2 g72.9%
Sugars 177.7 g
Protein 47 g94.1%
Vitamin A 67.6% Vitamin C 55.6%
Calcium 82.1% Iron 53%
*Based on a 2000 Calorie diet
Gradually stir in milk and cook over boiling water until thickened, stirring constantly.
Cover and cook for 10 minutes longer, stirring occasionally.
Beat egg and add a small amount of milk mixture; return to double boiler and cook for 2 minutes over hot, not boiling, water, stirring constantly.
Remove from heat and add butter and extract; cool.
Slice 2 bananas into baked shell.
Pour cooked mixture over bananas at once.
Chill for at least 1 hour.
Put coconut in shallow pan and toast by baking in moderate oven (350°F.) for 10 minutes, or until lightly browned, stirring occasionally; cool.
Just before serving, spread pie with whipped cream.
Peel remaining banana and score lengthwise with fork; slice thin and arrange around edge of pie; put toasted coconut in center.