Banana Butterscotch Pie Recipe
Ingredients
| Firmly packed brown sugar | 3/4 Cup (16 tbs) | |
| Flour | 5 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| 2 egg yolks, slightly beaten | ||
| Butter/Margarine | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Ripe bananas | 3 | |
| 1 baked 9 in. pie shell | ||
Directions
Mix the brown sugar, flour, and salt together in the top of a double boiler.
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
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
Chef
