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Banana Cream Pie: Submitted by: Meg Martin | Date Added: 21 Mar 2020
Listed in: Sweets / Pies

1 - 9" pre-baked pie shell

2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. 2% milk
1 c. whole milk
4 large egg yolks
2 T. butter
2 tsp. vanilla

2 bananas, sliced 1/2" thick

Whipped cream (make your own or buy in can)

Cooking Instructions

If you want to prevent the crust from getting soggy, consider spreading a small amount of melted chocolate over the crust after it has been fully cooked.

In medium saucepan mix sugar, cornstarch and salt. Slowly incorporate all the milk using a whisk. Beat the yolks and whisk those into the milk. Put the saucepan over medium high heat and whisk continuously until your pudding thickens and starts to bubble. (Adjust heat as necessary while waiting for pudding to thicken and bubble.)
Then reduce your heat to low and continue to whisk for 1 minute. Remove from the heat and pour the pudding through a sieve. Stir in butter and vanilla until fully incorporated. Place plastic or waxed paper directly on the pudding to prevent a skin from forming. Let cool completely.

Once pudding is cool, slice bananas and arrange in the pie shell. Pour pudding over bananas. Let set for 3-4 hours in the frig before serving. Top each piece with whipped cream.

Best eaten within 2-3 days.

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