Banana Cream Pie


1 9 inch baked graham crumb crust
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 1/4 cups milk
4 egg yolks
1 tablespoon butter
2 teaspoons vanilla extract
1 cup heavy cream
3 medium bananas
1 lemon
1 large banana
1/3 cup apple jelly


Prepare pie crust or crumb crust, cool in 2 quart sauce pan with spoon, mix sugar, flour and salt Stir in milk until smooth. Over medium heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 minutes) Boil 1 minute. remove immediately from heat and set aside. In cup with wire whisk, beat egg yolks with small amount of hot milk mixture. slowly pour egg mixture into sauce pan, stirring rapidly to prevent lumping. Over low heat, cook, stirring constantly until VERY thick(do not boil) and mixture mounds when dropped from spoon. Remove from heat, stir in butter and vanilla.

Cover surface of filling with plastic wrap, refrigerate until cook, about 2 hours. Peel and slice 3 medium bananas over bottom of pie crust. top with filling. chill until set, about 2 hours. Spread whipped cream evenly on top. To Garnish, grate peel of 1 lemon, sprinkle around top edge of pie. cut lemon in half and squeeze juice into bowl. Into juice, peel and slice the large banana. toss to coat. drain in paper towels. Arrange Banana, toss to coat, drain on paper towels. arrange Banana slices in center of top of pie. in one quart saucepan over low heat, heat 1/3 cup apple jelly until just melted, brush over banana slices, and chill.

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