Banana Cream Pie - cooking recipe

Ingredients
    2/3 c. sugar
    1/4 c. cornstarch
    1/4 tsp. salt
    1 3/4 c. milk
    2 eggs, beaten
    1 tsp. vanilla extract
    1 c. heavy cream, divided
    3 bananas, divided
    9-inch baked pie shell
Preparation
    In medium saucepan, combine sugar, cornstarch and salt.
    Stir in milk.
    Cook over medium heat, stirring constantly, until mixture thickens and boils.
    Boil 1 minute.
    Remove from heat. Stir some of the hot milk mixture into beaten eggs; mix well. Return egg mixture to saucepan.
    Heat to boiling, boil 1 minute longer, stirring constantly.
    Cool to room temperature.
    Stir in vanilla.
    Beat 1/2 cup heavy cream until soft peaks form.
    Fold into custard.
    Spread 1 cup of custard mixture into prepared pie shell.
    Slice 2 bananas.
    Arrange over the custard.
    Pour remaining custard over bananas.
    Whip remaining 1/2 cup heavy cream.
    Using a filled pastry bag with a decorative tip, pipe cream around edge and in center of pie.
    Chill 2 to 3 hours until firm.
    Just before serving, slice remaining banana and garnish top of pie.

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