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Banana Butterscotch Pie Recipe
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Milk||2 Cup (32 tbs)|
|Egg yolks||2 , slightly beaten|
|Vanilla extract||1 Teaspoon|
|9 inch pie shell||1 , baked|
Serving size: Complete recipe
Calories 2856 Calories from Fat 955
% Daily Value*
Total Fat 107 g164.4%
Saturated Fat 49.6 g248.1%
Trans Fat 0 g
Cholesterol 479.9 mg
Sodium 2174 mg90.6%
Total Carbohydrates 449 g149.8%
Dietary Fiber 14.2 g56.9%
Sugars 233.3 g
Protein 38 g76.7%
Vitamin A 37.5% Vitamin C 52.2%
Calcium 75.2% Iron 49.5%
*Based on a 2000 Calorie diet
Add milk gradually, stirring until mixture is thoroughly blended.
Place over boiling water and cook, stirring constantly until thickened.
Vigorously stir about 3 tablespoons of the hot mixture into egg yolks, then blend into mixture in double-boiler top.
Cook over boiling water about 5 minutes, stirring constantly.
Remove from water.
Blend in butter and extract; set aside.
Turn half of the lukewarm filling into the pastry shell.
Cut bananas into crosswise slices and arrange over filling.
Turn remaining filling over bananas.
Top with whipped cream