Tuesday, February 2, 2010
Bodacious Banana Cream Pie
That said. My oldest had his wisdom teeth removed yesterday. He has been not really enjoying his diet of mashed potatos and cream of wheat so I figured I'd whip him up a treat tonight.
This recipe is very good. Quite a rich custard. I found it originally on Allrecipes but changed a few of the measurements to adjust the flavour. I doubled the bananas from the original recipe and added an extra egg yolk into the mixture. I don't think I left it long enough to set properly as we were all eager to eat it. I'd recommend a full 4 hours of chilling. If anyone changes this up I'd love to hear about it to get a firmer pie but even not quite set it was delicious. I think perhaps next time I might mash some banana into the custard as well.
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1 (300ml) (10 oz) can EAGLE BRAND® Sweetened Condensed Milk
3 egg yolks, beaten
2 tablespoons butter or margarine
2 teaspoons vanilla extract
1 (9 inch) prepared graham cracker or baked pie crust
4 medium bananas
1.In heavy saucepan, stir together cornstarch, salt and water. Whisk in sweetened condensed milk and egg yolks. Cook and stir over medium heat until thickened and bubbly, about 7 minutes. Remove from heat. Add butter and vanilla. Cool slightly. Place about 1/2 cup filling in bottom of crust. Slice 2 bananas. Place evenly on top of filling in crust. Pour remaining filling over bananas. Cool at room temperature for 10 minutes. Cover with plastic wrap.
2.Refrigerate 3 to 4 hours or until set.
3.Garnish with whipped cream and banana slices. Store covered in refrigerator. Make sure you dip the banana slices used for garnish in lemon juice to avoid browning.