- Cooking Time: 20 minutes
- Servings: 6 ~ 8
- Preparation Time: 45 minutes
BackstoryI'm a purist. I like to do things from scratch. This recipe is almost too easy and there are so many ways to make it different. One way is to melt chocolate and pour it over the baked pie crust (and let cool) before adding the custard. This makes it a black bottomed pie ~ yumma yumma...
Without the bananas it is a plain but delicious vanilla cream pie and if you add 1 cup of coconut to the mix as it is heating, it becomes a coconut cream pie. Or you could do them all and make a black bottomed banana coconut cream pie. Tropical delight. Easy as pie...
- sweet wafers (about 3 cupa)
- 2/3 cup melted butter
- Pie Filling:
- 3 cups whole milk
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 4 bananas
- Crush biscuits in food processor until finely crumbed and mix with melted butter. Press into lightly greased pie pan and bake 10 min in moderate oven ~ cool
- Pie Filling
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Cook over medium heat, stirring constantly, cook until thickened (2 or more minutes)
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, slightly beat the 3 egg yolks. Stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- Garnish the pie with more bananas just before serving..