Classic Banana Cream Pie (MRS)

By hmp13

Ingredients

• 1/2 recipe plain pie pastry or vinegar pie crust, prebaked
• 3 tablespoons cornstarch
• 1 2/3 cups water
• 1 can sweetened condensed milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 3 medium bananas
• 1/2 cup lemon juice for dipping
• Sweetened whipped cream, for topping

Preparation

Step 1

Whisk the cornstarch into the water in a heavy saucepan, then stir in the milk and egg yolks. Cook over medium heat, whisking constantly, for about 10 minutes, until thick and bubbly. The whisk should leave tracks in the thickened mixture. Remove from the heat, stir in the butter and vanilla, and let cool slightly.

Slice 2 of the bananas 1/8 to ¼ inch thick. Put half of the lemon juice in a small bowl and dip the bananas into it, gently tossing to evenly coat. Drain off any excess lemon juice and arrange the banana slices in the crust. Spread the filling evenly over the bananas and cover with plastic wrap directly on the cream (this prevents a skin from forming).

Chill for 4 hours, until set. Spread the shipped cream on top. Slice the remaining banana, dip it into the remaining lemon juice, and gently toss to evenly coat. Drain off any excess lemon juice and garnish the top of the pie with banana slices.

Store in the refrigerator for at least 30 minutes, preferably 3 to 4 hours, before slicing. Serve cold.