Banana cream pie

Banana cream pie



  • sugar - 1/2 c
  • milk
  • salt - 1/4 tsp
  • butter - 1 Tbsp
  • all-purpose flour - 6 Tbsp
  • shredded coconut - 1/2 c
  • heavy cream, whipped - 1/2 c
  • baked 9-inch pie shell - 1 item
  • ripe bananas - 3 item
  • lemon or vanilla extract - 1/2 tsp
  • egg yolks or 1 whole egg - 2 item

How to make banana cream pie:

Mix sugar, flour and salt in top part of double boiler. Gradually stir in milk and cook over boiling water until thickened, stirring constantly. Cover and cook for 10 minutes longer, stirring occasionally. Beat egg and add a small amount of milk mixture. Return to boiler and cook for 2 minutes over hot, not boiling, water, stirring constantly. Remove from heat and add butter and extract; cool. Slice 2 bananas into baked shell. Pour cooked mixture over bananas at once. Chill for at least 1 hour. Put coconut in shallow pan and toast in oven at 350° for 10 minutes or until lightly browned, stirring occasionally. Cool.

Just before serving, spread pie with whipped cream. Peel remaining bananas and score lengthwise with fork; slice thin and arrange around edge of pie. Put toasted coconut in center. Makes 6 to 8 servings.

Recipe categories: Desserts, Pie, Pies and tarts.

Banana cream pie
Average rating: 3 of 5, total votes: 7
Cook. Time: PT3H10M
Total Time: PT3H10M

Cause of complaint:

Related ingredients:
sugar, eggs, chopped pecans, cool whip
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