• Cooking Time:
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  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 baked 9" pie crust
  • 3 firm ripe bananas
  • whipped cream


  • Stir together sugar, cornstarch and salt in medium size saucepan until blended. Stir in milk until smooth. Cook, stirring constantly, over medium heat until mixture thickens and boils for 1 minutes. Beat egg yolks stirring constantly, 1 minute or until mixture thickens slightly. Stir in butter and vanilla. Transfer mixture to a bowl. Place over ice water. Let stand, stirring frequently, until cold. Spread about 1/3 of mixture over bottom o pie shell. Peel and slice 2 banas, arrange over top of cream filling. Cover with remaining cream filling, spreading evenly. Place a piece of waxed paper directly on top of filling. Refrigerate 2-3 hours or until chilled and firm. To serve, top wit whipped cream and remaining banana, sliced.

Categories: Pie 
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