Banana Cream Pie 3
This is a Readers' Favorite from Family Circle magazine in 1986.
- 1 (9-inch) pie shell or No-Fuss Homemade Pastry
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 2 1/2 cups milk
- 5 egg yolks
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
- 3 large ripe bananas
- 1 1/2 cups heavy cream
No-Fuss Homemade Pastry
- 1/2 cup shortening
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 3 to 4 tablespoons cold water
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- Line pie shell in pan with foil; fill with dried beans.
Bake in 400 degrees F oven 15 minutes. Remove foil and weights. Bake for 10 to
15 minutes or until golden brown. Cool on rack.
- Filling: Mix 1/2 cup sugar and
cornstarch in heavy-bottomed saucepan. Add milk; cook,
stirring, over medium heat to thicken, 5 minutes. Remove from heat. Slowly stir
1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan.
Return to medium heat. Bring to boiling, stirring constantly. Cook, stirring, 3
to 5 minutes, until very thick. Remove from heat. Stir in butter and 2 teaspoons
vanilla extract. Place plastic wrap on surface. Cool 15 minutes.
- Slice 1 banana; arrange slices in single layer
over bottom of crust. Mash second
banana in bowl; stir into custard filling. Pour into crust. Place plastic wrap directly
over filling. Refrigerate for 4 hours or until firm.
- Beat cream, remaining sugar and vanilla
extract in bowl until stiff peaks form.
Uncover pie. Top with cream. Garnish with third banana, sliced.
- No-Fuss Homemade Pastry: Mix
shortening, flour and salt with pastry cutter until
blended. Slowly pour in cold water, stirring until mixture begins to come together.
Shape dough into ball; Press into disk. Wrap in plastic wrap and chill for 30 minutes.
- On a floured surface, roll chilled dough into
a circle 2 inches larger than bottom of pie plate. To lift pastry onto pie plate, carefully
roll halfway around your rolling pin. Gently unroll dough onto pie plate, then press
dough into plate without
stretching. Flute edges.
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