Mandarin Banana Custard Pie Recipe
Summary
Ingredients
| Graham Cracker Crust | ||
| Milk | 2 1/2 Cup (16 tbs) | |
| Custard | 1 4 1/2 Ounce | |
| Package cream cheese | 1 8 Ounce, cubed | |
| Orange peel | 3/4 Teaspoon, finely shredded | |
| Banana | 1 Large, sliced | |
| Orange juice | 2/3 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| 1 11-ounce can mandarin orange sections, drained | ||
Directions
Prepare the Graham Cracker Crust.
Press crumb mixture onto bottom and sides of a 9-inch pie plate.
Bake in 375° oven for 6 to 8 minutes or till browned.
Cool.
For filling, in saucepan combine milk and custard mix.
Stir in cubed cream cheese and orange peel.
Cook till mixture is thickened and bubbly, stirring constantly.
Remove from heat; beat with rotary beater at low speed till smooth.
Cool 15 minutes.
Arrange the banana slices in bottom of baked crumb crust.
Carefully pour custard mixture over banana layer.
Chill several hours or till set.
For sauce, in saucepan combine orange juice and cornstarch.
Cook and stir till thickened and bubbly.
Cool slightly; stir in orange sections.
Press crumb mixture onto bottom and sides of a 9-inch pie plate.
Bake in 375° oven for 6 to 8 minutes or till browned.
Cool.
For filling, in saucepan combine milk and custard mix.
Stir in cubed cream cheese and orange peel.
Cook till mixture is thickened and bubbly, stirring constantly.
Remove from heat; beat with rotary beater at low speed till smooth.
Cool 15 minutes.
Arrange the banana slices in bottom of baked crumb crust.
Carefully pour custard mixture over banana layer.
Chill several hours or till set.
For sauce, in saucepan combine orange juice and cornstarch.
Cook and stir till thickened and bubbly.
Cool slightly; stir in orange sections.
Chef
