I’m guessing the only reason this one’s not up yet, is ’cause everyone had already requested a copy of it! 😉 This was mom’s request for her birthday dessert this year, and we always make at least 3 of them for Thanksgiving (1/4-1/5 of the pies).

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Banana Cream Pie
Ingredients
  • 1 9" pie crust shell, baked
  • 2/3 cup sugar
  • 3 Tbsp corn starch
  • 1/2 tsp salt
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 1 Tbsp butter
  • 1 1/2 tsp vanilla
  • 3 bananas, large
Instructions

  1. In a medium sauce pan, mix sugar, cornstarch and salt, and then stir in milk gradually.

  2. Cook over medium heat, stirring constantly, until mixture thickens and boils (will take a good 15 min or so). Boil for 1 minute and remove from heat.

  3. Gradually stir at least half of the hot mixture into the eggs yolks. Then blend that back into hot mixture in saucepan.

  4. Bring to a boil again and boil 1 minute more, stirring constantly. 

  5. Remove from heat, and blend in butter and vanilla.

  6. Allow filling to cool.

  7. Arrange a layer of sliced bananas 1/2" deep covering the bottom of the pie crust shell. Pour in cooled filling and smooth surface. 

  8. Keep pie in fridge. Serve with whipped cream.