Wednesday, July 6, 2011
Banana Cream Pie
#1 all the delicious and wonderful desserts.
If it weren't for delicious and wonderful desserts and BBQs I'm pretty sure I wouldn't make it through the summer... And if it weren't for Banana Cream Pie, I don't think my husband would make it through the summer, either. I think I've mentioned before that my husband absolutely loves banana desserts. If it was up to him and I could only make one dessert for the rest of our lives it would be banana cream pie. So, I find it to be a fair trade that when I'm in the kitchen baking his favorite dessert, he should be at the BBQ making me some of my favorite food. Isn't that what a marriage is all about?
Banana Cream Pie Recipe:
1/3 cup all-purpose flour
3/4 cup white sugar
1/4 teaspoon salt
2-1/4 cups milk
3 egg yolks (beaten)
2 tablespoons butter
1-1/2 teaspoons vanilla extract
1 pie crust (baked)
3-4 bananas (sliced)
1 pint heavy whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
In a medium saucepan, combine the sugar, flour, and salt. Add in milk and whisk. Cook until mixture gets nice and bubbly (about 4-5 minutes). Remove from heat and stir a couple of tablespoons of the mixture into the beaten egg yolks and whisk. Pour egg mixture back into pan and return to heat, continuing to whisk.
Cook for 2 minutes, stirring often. Remove from heat, and add butter and vanilla. Stir well.
Place sliced bananas in the bottom of the baked and cooled pie shell. Pour the pudding over the top
Bake at 350 degrees for 13-15 minutes.
Place in refrigerator for 2-3 hours, or until it's nice and cold.
Beat whipping cream with powdered sugar and vanilla until it forms soft peaks.
Once the pie is ready to serve, spread whipped cream over the top and, if you have any on hand, you should definitely add some sliced almonds to the top.
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