Perfect Banana Cream Pie: Reliable Recipe

INGREDIENTS:

The Filling:

1 (9 inch) pie crust, baked

3 cups whole milk

3⁄4 cup white sugar

1⁄3 cup all-purpose flour

1⁄4 tsp. salt

3 egg yolks, slightly beaten

2 tbs. butter

1 tsp. vanilla

3 bananas

The Whipped Cream:

1 1/2 cups chilled heavy cream

3 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract

DIRECTIONS:

Have baked 9-inch pie shell ready.

In a large saucepan, scald the milk.

In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.

Over medium heat, stirring constantly, cook until thickened.

Cover and, stirring occasionally, cook for two minutes longer.

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.

Cook for one minute longer, stirring constantly.

Remove from heat and blend in the butter and vanilla.

Let sit until lukewarm, for about 1 hour.

When ready to pour, slice bananas and scatter in pie shell; pour cooled custard over bananas.

Spread the whipped cream over pie and refrigerate until ready to serve.

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