Thursday, July 10, 2008

Banana Cream Pie

How do we get fat in the Winerholler home?! PIES! Just kidding! Laurel actually wanted to make this for a neighbor, and it was successful. I L-O-V-E bananas, so this is right down my alley! Once more, thanks to Laurel for teaching me her yummy pie-making skills! I am going to be a pie pro by the end of the summer...Enjoy the recipe.

From: Laurel

2/3 cup sugar
1/3 cup flour
1/2 tsp. salt
2 cups milk
3 egg yolks
2 Tbs. butter
1 tsp. vanilla
1 9-inch baked pie shell
1 cup whipping cream
1-2 bananas

Find the Yellow Pie Shell recipe here.

Mix sugar, flour, and salt in a saucepan. Add milk gradually, stirring to blend throughly. Make sure to scrape the sides of the saucepan after adding the milk to prevent the flour mixture from scorching to the side while cooking. Bring mixture to a full boil over medium heat, stirring constantly (about 12 minutes). Reduce heat to a low boil and continue to stir for 4 minutes (mixture will be pudding texture). Temper the egg yolks gradually then add to the cooked filling. Bring again to a boil, stirring constantly, and cook 1 minute longer. Remove from heat and stir in butter and vanilla. Cool about 5 minutes.
Pour a small amount of pudding into pie shell and top with a layer of bananas. 

Repeat 3 times or until desired amount of banana is in pie.
When layers are complete, refrigerate for approx. 1 hour.

Remove the pie from the refrigerator and top with sweetened whipped cream!


Laura said...

I gave you a award on my blog. Go to to accept the award. Just leave a comment on that post to accept it.

ensadler said...

Oh, this cream pie is the BEST!! I don't care for banana's so my mom used to make a slice without bananas in it. OH SO YUMMY!! Now I use the cream filling and add coconut to it, top it with sweetened whipped cream and toasted coconut! YUMMY! Aaron would like this, the lemon meringue, and my white chocolate raspberry cheesecake for his birthday this year. :)