Banana Cream Pie Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Eggs | 2 , separated | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Bananas | 3 Large | |
| 1 baked (9 inch) pie shell | ||
| Sugar | 2 Tablespoon | |
Directions
Pour 1 1/2 cups of the milk into a saucepan over medium heat.
Cook until hot; do not boil.
Pour the remaining 1/2 cup milk into a medium bowl.
Beat the egg yolks lightly and add to the cold milk.
Add a mixture of the salt, the 1/2 cup sugar and flour; mix well.
Stir into the hot milk gradually.
Cook until thickened, stirring constantly.
Remove from heat.
Stir in the vanilla.
Cool, stirring occasionally.
Slice the bananas into the pie shell.
Pour the egg mixture evenly over the bananas.
Beat the egg whites in a mixing bowl until soft peaks form.
Add the 2 tablespoons sugar gradually, beating until stiff peaks form.
Top the pie with the meringue, sealing to the edge.
Bake at 350 degrees for 10 to 15 minutes or until golden brown.
Cook until hot; do not boil.
Pour the remaining 1/2 cup milk into a medium bowl.
Beat the egg yolks lightly and add to the cold milk.
Add a mixture of the salt, the 1/2 cup sugar and flour; mix well.
Stir into the hot milk gradually.
Cook until thickened, stirring constantly.
Remove from heat.
Stir in the vanilla.
Cool, stirring occasionally.
Slice the bananas into the pie shell.
Pour the egg mixture evenly over the bananas.
Beat the egg whites in a mixing bowl until soft peaks form.
Add the 2 tablespoons sugar gradually, beating until stiff peaks form.
Top the pie with the meringue, sealing to the edge.
Bake at 350 degrees for 10 to 15 minutes or until golden brown.
Chef
