Banana Cream Pie


  • 1 (9 inch) pre baked graham cracker crust
  • 2 tbs unsalted butter
  • 3 tbs cornstarch
  • 1 and 1/2 cups of milk, scalded
  • 1 cup sugar
  • 4 egg yolks, beaten
  • 4 bananas sliced
  • Prepare the pie crust and cool completely
  • Preheat the oven to 425 degrees.
  • Melt the butter in the top of a double boiler and set over simmering water.
  • Stir in the flour and cornstarch.
  • Slowly stir in the hot milk, then add the sugar.
  • Cook, stirring frequently, for 20 minutes or until thickened.
  • Stir in a small about of the hot custard into the egg yolks, to temper.
  • Combine the egg yolk mixture with the mixture in the double boiler.
  • Cook for 2 minutes more.
  • Remove the pan from the heat.
  • Arrange the bananas in the bottom of the pie shell.
  • Pour the hot custard over the bananas.
  • Bake 10 to 15 minutes or until the crust is set.
  • Cool and chill until serving.

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