No matter what holiday is on the horizon, my kids beg me to make my banana cream pie. I usually give in because I figure they’re getting a serving of fruit, right? Ha! Seriously, this pie is so creamy and delicious, you’ll find yourself making it often.
Bake the refrigerated pie crust per directions on package.
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 cook for two minutes longer, stirring occasionally.
In a small bowl, slightly beat the egg yolks.
Stir approximately 1/4 cup of the hot mixture into the egg yolks.
Gradually add the yolk mixture into the hot mixture and stir until combined.
Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla.
Set aside and cool until lukewarm.
When the mixture has cooled, slice the bananas into the bottom of the pie shell.
Pour the cooled mixture over sliced bananas.
Top with whipped cream (optional).
Don’t slice the bananas too far in advance before covering them with the mixture, or they will turn brown.
~The Dairy Diva
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