Banana Crème Pie Great for Thanksgiving!! I love pies, especially smooth, creamy, silky ones!!!! 1 (9 inch) pie crust, baked ( I love Graham Crust) 3 cups whole milk 1 cup white sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 3 egg yolks, slightly beaten 1 1/2 tablespoons butter 1 1/2 teaspoon vanilla 2 bananas Directions: 1. If using graham crust, brush with egg white and bake at 350 for 6 minutes or until golden. 2. In a large saucepan, heat the milk. 3. In a glass bowl, combine the sugar, flour and salt; gradually stir in the hot milk. 4. Stirring constantly, cook until thickened. 5. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. 6. Bring to a boil, stirring constantly. 7. Remove from heat and blend in the butter and vanilla. 8. Let sit 10 minutes. 9. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. 10. Let cool 11. Top with sweetened whipped cream and toasted coconut. ** *Graham Cracker Pie Crust 1-1/2 cups crushed graham cracker crumbs (24 squares) 1/4 cup sugar 1/3 cup butter, melted Directions In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an un greased 9-in. pie plate. Refrigerate for 30 minutes before filling, or bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling. Yield: 1 pie (9 inches).
Posted on: Sun, 16 Nov 2014 08:12:22 +0000
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