Banana Cream Pie II
Photo: Heather from Maine, USA, CC BY 2.0
This banana cream pie uses a cooked egg yolk custard poured over fresh sliced bananas in a baked pastry shell. Tempering the yolks with a spoonful of hot milk keeps the filling smooth instead of scrambled. The three leftover egg whites become an optional meringue, so nothing is wasted, and a short bake sets the topping. Whipped cream works if you prefer it, and the cornstarch or flour choice is yours.
Instructions
Stir the sugar, flour or cornstarch, and salt together in a saucepan. Pour in the milk a little at a time, stirring as you go so the mixture stays smooth.
Set the pan over medium heat and stir constantly until the mixture is bubbling. Keep cooking and stirring for 2 more minutes, then take the pan off the burner.
Stir a small amount of the hot mixture into the beaten egg yolks to warm them gently. Right away, scrape the yolk mixture back into the pan and cook for 2 minutes, stirring the whole time.
Remove the pan from the heat and stir in the butter and vanilla until the filling is smooth.
Slice the bananas into the cooled baked pastry shell, then pour the warm pudding over them and spread it level.
If you are using meringue, spread it over the filling now. Bake at 350°F (175°C) for 12 to 15 minutes.
Let the pie cool before serving. If you skipped the meringue, fresh whipped cream can go on top once the pie has cooled.
Make it personal.
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