Banana Cream Pie
Recipe by Jo Brooks, as reported by Helen Dollaghan in the March 18, 1973 edition of The Denver Post. Makes 1 pie.
Ingredients
¾ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
3 extra-large egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas, peeled and sliced (or more if desired)
1 baked 9-inch pie shell, chilled
Sweetened whipped cream
Chopped pecans or walnuts
Directions
Combine sugar, cornstarch and salt. Mix well. Gradually add milk, stirring until smooth. Bring mixture to boiling point, reduce heat and simmer, stirring, until thickened. Pour small amount of hot mixture into egg yolks. Gradually add egg yolks back into hot mixture, stirring. Cook over moderate heat, stirring constantly, until quite thick. Remove from heat. Add butter and vanilla. Stir until butter melts. Cool mixture to room temperature. Arrange banana slices in pie shell. Add custard. Top with whipped cream. Sprinkle with nuts. Refrigerate until thoroughly chilled.
