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Banana Cream Pie (Betty Crocker)
Nb persons: 0
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Source: The Big Red Cookbook from Betty Crocker
| Pie crust | |
| 4 large | egg yolks |
| 2/3 cup | sugar |
| 1/4 cup | cornstarch |
| 1/2 teaspoon | salt |
| 3 cups | milk |
| 2 Tablespoons | butter, softened |
| margarine, alternative | |
| 4 teaspoons | vanilla |
| 4 | bananas |
| 1 cup | heavy cream |
| 2 tablespoon | sugar |
1. Make pie crust
2. Beat egg yolks with fork in medium bowl; set aside. Mix sugar, cornstarch, and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, , stirring occasionally, until mixture thickens and boils. Boil and stir 1 minute.
3. Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into the hot mixture. Boil and stir 1 minute. Remove from the heat. Stir in butter and vanilla. Cool filling slightly. Slice two large bananas into pie crust; pour warm filling over bananas. Press plastic wrap on filling to. Prevent a tough layer from forming on the top. Refrigerate at least two hours until set.
4. To make sweetened whipped cream, beat heavy cream and sugar in chilled small bowl with electric mixer on high speed until soft peaks form.
5. Remove plastic wrap. Garnish each serving with a dollop of sweetened whipped cream and banana slices.
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