Sunday, May 20, 2012

Kimball Kitchen: Old-Fashioned Banana Cream Pie

Nine inches pie shells, baked (Vanilla Wafer Crust)
Three cups whole milk
Three quarters cup white sugar
One third cup all-purpose flour
One quarter teaspoon salt
Three egg yolks, slightly beaten
Two tablespoons butter
One teaspoon vanilla
Three bananas

Have baked 9-inch pie shell ready.
In a large saucepan, scald the milk.
In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened.
Cover and, stirring occasionally, cook for two minutes longer.
In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla.
Let sit until lukewarm.
When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.

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