Cookbook:Banana Cream Pie II

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Cookbook | Ingredients | Recipes


Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Combine sugar, cornstarch, and salt in a saucepan.
  2. Add milk gradually.
  3. Cook, stirring constantly, over medium heat until bubbly.
  4. Cook and stir an additional 2 minutes and remove from burner.
  5. Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
  6. Remove from heat.
  7. Add butter and vanilla and stir until smooth.
  8. Slice bananas into the cooled baked pastry shell.
  9. Top with pudding mixture and spread meringue (if desired) on top of the pie.
  10. Bake at 350°F (175°C) for 12–15 minutes.
  11. Cool before serving.

Notes, tips, and variations[edit | edit source]

  • Fresh whipped cream can be substituted for meringue after the pie is baked.

References[edit | edit source]