Easy Banana Cream Pie Recipe
Ingredients
| Pie shell | 9 inch, baked | |
| Sugar | 2/3 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Milk | 3 Cup (16 tbs) | |
| 4 egg yolks, slightly beaten | ||
| Butter/Margarine | 2 Tablespoon, softened | |
| 1 tablespoon plus 1 teaspoon vanilla | ||
| Bananas | 2 Large | |
| Sweetened whipped cream | ||
Directions
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.
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.
Peel and slice bananas; arrange layer of banana slices 1/2 inch deep in baked pie shell.
Pour in cooled filling.
Chill pie thoroughly, at least 2 hours.
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.
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.
Peel and slice bananas; arrange layer of banana slices 1/2 inch deep in baked pie shell.
Pour in cooled filling.
Chill pie thoroughly, at least 2 hours.
Chef
