- 10 mins
Ingredients
- 1 c. sugar
- 1/4 c. cornstarch
- 1/2 tsp. salt
- 3 c. milk
- 2 eggs, lightly beaten
- 3 tbsp. butter
- 1 1/2 tsp. vanilla extract
- 2 large firm bananas
- 1 pastry shell _9 in.), baked
- 1 c. heavy whipping cream, w2hipped
- 1 tbsp. sliced almonds, toasted
Preparation
Step 1
1. In a large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.
3. Slice the bananas into pastry shell; pour custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6-8 hours or overnight. Refrigerate leftovers.
CHOCOLATE BANANA CREAM PIE:
Divide prepared vanilla custard in half. Pour half of the custard into pastry shell. Gently stir 4 oz. melted semisweet chocolate into remaining custard. Cover and refrigerate both for 30 minutes. Arrange bananas over vanilla custard; gently spoon chocolate custard over top. Proceed as directed.