Banana Cream Pie

* Exported from MasterCook II *

BANANA CREAM PIE

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pies & Pastries

Amount Measure Ingredient -- Preparation Method
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Baked 9-inch pie shell -- see Basic Crust
2/3 cup sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
4 egg yolks -- lightly beaten
2 tablespoons butter -- cut in small pieces
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup heavy whipping cream
3 large bananas

Prepare the pie shell according to the recipe directions. Bake and let cool
on a rack before filling. In a heavy-bottomed saucepan, combine the sugar,
flour, cornstarch, and salt. Add the milk gradually, stirring constantly
with a wire whisk to remove any lumps. Cook over medium heat, stirring
constantly, until the mixture thickens and comes to a boil. Continue
stirring and boil for 1 minute. Remove from the heat. Gradually stir a few
tsp of the pudding mixture into the beaten egg yolks, mixing constantly
until blended. When you have added about 1/2 cup, pour the yolk mixture back
into the pan, stirring until combined. Cook, stirring constantly, for 2
minutes, until thick and smooth. Remove from the heat. Add the butter
gradually. Stir in the rum and vanilla. Pour into a bowl. Cover the surface
of pudding mixture with plastic. Cool completely. Whip the cream until
stiff. Fold half of the whipped cream into the custard filling. Spoon a thin
layer of custard over the bottom of baked pie shell. Arrange a sliced banana
over the filling. Alternate layers of custard and bananas, ending with
custard. Pipe the remaining whipped cream on top of the pie. Refrigerate the
pie for 3 to 4 hours, or until firm.

YIELD: 6 to 8 servings

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