Banana Cream Pie
Ingredients
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 9-inch pie crust, baked
4 ripe medium-size bananas, sliced
Whipped cream (optional)
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 9-inch pie crust, baked
4 ripe medium-size bananas, sliced
Whipped cream (optional)
Directions
Combine the sugar, flour, and salt in a saucepan and gradually add the milk, stirring constantly. Set the pan over medium heat, continue to stir. Bring mixture to low simmer and simmer 2 minutes. Remove from heat and let stand 5 minutes.
Very, very gradually -- drip by drop -- add 1/3 cup of the hot mixture to the egg yolks, beating constantly to prevent the eggs from curdling. Then add the egg mixture back to the hot mixture and cook at the lowest possible simmer, stirring constantly, 2 minutes. Remove the pan from the stove. Stir in the butter and vanilla. Let the mixture cool to baby-formula warm.
Preheat oven to 350 degrees.
Distribute the sliced bananas evenly around the pastry shell. Top with the pudding and bake 15 minutes. Chill.
Serve and enjoy!
Combine the sugar, flour, and salt in a saucepan and gradually add the milk, stirring constantly. Set the pan over medium heat, continue to stir. Bring mixture to low simmer and simmer 2 minutes. Remove from heat and let stand 5 minutes.
Very, very gradually -- drip by drop -- add 1/3 cup of the hot mixture to the egg yolks, beating constantly to prevent the eggs from curdling. Then add the egg mixture back to the hot mixture and cook at the lowest possible simmer, stirring constantly, 2 minutes. Remove the pan from the stove. Stir in the butter and vanilla. Let the mixture cool to baby-formula warm.
Preheat oven to 350 degrees.
Distribute the sliced bananas evenly around the pastry shell. Top with the pudding and bake 15 minutes. Chill.
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