Thanks to Pascale Le Draoulec for this recipe for recipe for Evaline's Banana Cream Pie from his cookbook American Pie.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: One 9-inch Pie
Ingredients:
- Crust
- 1-9 inch pie crust
- Filling
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 1-1/2 cups milk
- 1/2 cup light cream (half-and-half)
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/4 teaspoon banana extract
- 1-2 bananas, depending on size
- Whipped-Cream Topping
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- pinch of salt
Preparation:
Combine sugar, salt and cornstarch in a small mixing bowl and set aside.
Scald milk and cream and slowly beat in the sugar mixture. Cook on low flame until filling thickens.
Beat a small amount of this filling into your 3 beaten egg yolks. Mix thoroughly, then incorporate egg mixture into the filling. Cook at low temperature, stirring constantly, until thick, about 3-4 minutes.
Remove from heat. Add butter and flavorings. Pour 1/3 of filling into pre-baked pie shell. Slice bananas on top. Add remainder of the filling.
Let cool. Beat topping ingredients together until thick. Slather on pie.
Scald milk and cream and slowly beat in the sugar mixture. Cook on low flame until filling thickens.
Beat a small amount of this filling into your 3 beaten egg yolks. Mix thoroughly, then incorporate egg mixture into the filling. Cook at low temperature, stirring constantly, until thick, about 3-4 minutes.
Remove from heat. Add butter and flavorings. Pour 1/3 of filling into pre-baked pie shell. Slice bananas on top. Add remainder of the filling.
Let cool. Beat topping ingredients together until thick. Slather on pie.
