Banana Cream Pie

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Feb 152012

Banana Cream Pie

Cream pies always go over great anytime of the year.

½ Cup sugar

2 Tablespoons flour

2 Tablespoons cornstarch

¼ teaspoon salt

1-3/4 cups milk

3 Egg yolks, lightly beaten

1 Tablespoon butter

½ teaspoon vanilla extract

3 Ripe bananas

1 Baked 9 inch pie shell (pre-baked & cooled)

½ cup shredded coconut

1-1/2 whipped cream

Mix flour, cornstarch, sugar and salt in a saucepan or use a double boiler if you have one.  Slowly add in the milk and continue to heat, (do not boil) stirring occasionally until it becomes thick and smooth.  Turn heat to lowest setting and continue to stir for 1-2 minutes. Take a spoonful of the hot mixture and add it to the egg yolks and return this back to saucepan. Proceed to cook on very low heat, stirring until mixture is very thick.  Stir in butter and vanilla extract and cool to room temperature.  Slice a banana in thin rounds and place on the bottom of your baked pie shell.  Add the filling to the pie and refrigerate for 1 hour before serving.  Meanwhile toast the coconut and set aside.  A good rule of thumb is to top the pie with whipped cream when you are ready to serve to prevent it from going flat in the refrigerator.  Sprinkle with the toasted coconut and more slice bananas.  Enjoy!