- 8
Ingredients
- 2/3 cup sugar
- 6 tablespoons flour or 1/4 cup cornstarch
- dash of salt
- 2 1/2 cups milk or half-and-half
- 2 to 3 egg yolks
- 1 tablespoon butter
- 1 teaspoon vanilla
- 3 ripe bananas
- 1 baked 9-inch pie shell
- 1/2 cup shredded coconut (optional)
- 1 1/2 cup cream, whipped
- 4 tablespoons confectioners' sugar
Preparation
Step 1
Mix sugar, flour (or cornstarch) and salt in top of double boiler. Gradually stir in milk and cook over boiling water, stirring constantly until thickened. Cover and cook 10 minutes longer, stirring occasionally.
Beat egg yolks and add to them a small amount of the milk mixture. Return mixture to the double boiler and cook for 2 minutes over hot, not boiling, water. Stir constantly. Remove from heat, stir in butter and vanilla. Cool.
Slice 2 bananas into bottom of pie shell and arrange evenly. Pour cooked mixture over bananas and refrigerate. Spread coconut on a cookie sheet and toast at 350 degrees (burns easily so stir often). Before serving, cover pie with whipped cream, arrange remaining sliced bananas around the edge of pie and put the toasted coconut in the center.