Banana Cream Pie
“Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I’ve never found one that tastes better!” —Bernice Morris, Marshfield, Missouri
| Servings | Prep Time | Cook Time |
| 8servings | 35minutes | 10minutes |
| Servings | Prep Time |
| 8servings | 35minutes |
| Cook Time |
| 10minutes |
Ingredients
- dough for single-crust pie
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks room temperature, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 3 medium firm bananas
- whipped cream optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
- Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
- Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.
Recipe Notes
