Banana Cream Pie

 Banana Cream Pie

3/4 C sugar
1/4 C cornstarch
1 1/2 C whole milk
1 1/2 C half and half
4 egg yolks
1 T butter
1 1/2 t vanilla
baked pie crust
2 1/2 C sliced bananas (about 3 medium bananas)

In a medium saucepan combine sugar and cornstarch. Gradually stir in milk and half and half.  Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat, cook and stir for 2 more minutes.  Remove from heat.  Beat egg yolk lightly with a fork.  Gradually stir about 1 C of the hot filling into the yolks. Return all to saucepan, bring to a gentle boil, cooking a stirring for 2 minutes. Remove from heat and stir in butter and vanilla.  Pour 1 C of hot filling into baked pie crust. Layer sliced bananas on top of filling.  Pour the rest of the filling on top of bananas.  Gently shake to help custard move down in between banana slices. Place plastic wrap right on top of custard to prevent film from forming.  Refrigerate at least 5 hours.  Top with Stabilized Whipped Cream up to several hours before serving.

Monette’s Pie Crust - Baked Crust

2 1/4 C flour
1 C butter flavored Crisco
½ t salt
cut in
1/3 C cold water (refrigerated -   super cold)
Cut Crisco into flour and salt until  resembles coarse meal.  (I usually use my hands) Sprinkle a tablespoon of cold water at a time over flour mixture and let sit for 5 minutes once all of the water has been added.  Mix with fork and work as little as possible. Dived in half and roll out.  (Best if you use a pastry cloth for rolling out.) Place in a pie plate, finishing edges as desired. Poke dough with fork several times around pie to prevent crust from bubbling up.  Bake at 450 for 10-12 minutes.

 

**The MOST requested dessert in our house. Have yet to get a good picture of a single slice.