Banana Cream Pie

pie filling:

3 ripe bananas cut and mashed into small pieces
3 tbsp - butter
4 cups - milk
1 cup - sugar
2 tsp - vanilla
1/2 tsp - salt
4 egg yolks
3 -4 tbsp - corn starch (dissolved in 1/4 cup of cold water)

in a large sauce pot, saute together bananas and butter for about 3 minutes. add milk, sugar, vanilla, and salt and cook over medium heat for 10 minutes.

beat egg yolks in a separate bowl. gradually add about one cup of the hot mixture to the egg yolks stirring the entire time. stir egg mixture into the pot. cook for an additional 5 minutes. add cornstarch/water mixture and continue cooking until you have a thick, pudding-like consistency.
remove from heat and cool.

pie crust:

see recipe in Apple Pie post - but you will be making two single-crust pies instead of one double-crust one. leave the measurements the same.

bake the single pie crust in the pie pan at 350 for 10-15 minutes (or until golden brown). this can be a bit tricky because left unsupported, the pie crust will fall down the edges of the pan. to avoid this, bake the crust with baking beans or place another pie pan on top of the crust (two pans with the crust inbetween).

cool the crust

when both are somewhat cool - add the filling to the crust. chill in the fridge until the pie is cold and set. top with fresh whipped cream* and extra banana slices.


*fresh whipped cream:

2 cups - whipping cream
3 tbsp - sugar
1 tsp - vanilla

whip with an eclectic mixer until thick and creamy (to whip for too long or you'll end up with butter)


and theres it.....