Cookbook:Banana Cream Pie - eMyTextBooks

Cookbook:Banana Cream Pie

Cookbook | Recipe Index | Desserts | US Cuisine

This is a pastry shell pie filled with fresh sliced bananas in a vanilla pudding type base. A layer of whipped cream is added to the top.

Ingredients

Pie crust

• Grandma's Pie Crust.

Pie filling

• 1/2 cup white granulated sugar
• 6 tablespoons all purpose flour
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 1 egg, whipped
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 4 ripe bananas, sliced
• 1/4 cup lemon juice

Pie topping

• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons powdered sugar

Procedure

Pie crust

1. Prepare Grandma's Pie Crust.

Pie filling

1. In the top of a double boiler, wisk together sugar, flour, salt and milk. Stir out any lumps.
2. Bring water to boiling in lower portion of double boiler.
3. Stir constantly until mixture is thickened, about 5-minutes.
4. Place lid on mixture and continue cooking for 10 more minutes, stirring occasionally.
5. Beat egg in a small bowl. Add about 1/2 cup of hot pie filling mixture to egg in bowl and stir well. This tempers the egg so it won't scramble when added to the hot pie filling.
6. Pour tempered egg mixture into pan of hot pie filling. Stir constantly and cook for 2 more minutes.
7. Remove from heat, add butter and vanilla. Stir until mixed.
8. Slice 2 bananas. Dip slices in lemon juice, shake off excess and distribute banana slices in the bottom of baked pie shell.
9. Pour half of pie filling over bananas in bottom of pie shell. Make sure banana slices are covered by pie filling.
10. Slice remaining 2 bananas. Dip in lemon juice, shake off excess and arrange on top of filling in pie.
11. Pour remainder of pie filling over second layer of bananas in pie shell. Cover all bananas with filling.
12. Chill for about 1 hour before adding topping.

Pie topping

1. In a large bowl, whip cream with electric mixer until peaks are just forming.
2. Beat vanilla and sugar into cream and continue mixing until peaks form in cream.
3. Don't over beat the mixture or it will form lumps and begin to turn to butter.
4. Spread whipped cream mixture over pie filling on chilled pie. Keep chilled until served.

Warnings

The pie filling is quite hot when pouring it into pie shell. Keep this pie refrigerated.