This may come as shocking to some of you, but I *HATE* bananas. I mean, with a passion. I don’t like them in almost everything, everyway. But I know a lot of people that love them. Which is the reason for this recipe. Banana creme pie is a much a staple on my family’s Thanksgiving dessert table as pumpkin pie (which I don’t care for either believe it or not). Gramma has been making this recipe for years. She found it in a cookbook (that she can no longer remember the name of) the year she got married (1969) and has tweaked it over the years to better suit my papa’s discriminating tastes. I hope you all enjoy it!
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks slightly beaten
- 2 tablespoons margarine
- 1 1/4 teaspoons vanilla extract
- 1 9 inch pie crust already baked
- 4-5 bananas sliced
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for 2 more minutes. Remove from the burner and stir a small quantity of the hot mixture into the beaten egg yolks (this is called tempering. You do this so you don’t make scrambled eggs!). Immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring! Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency. If you did curdle pieces of your mixture, whisk it vigerously before you take it off the stove. This should help to break up any pieces. Slice bananas into the cooled baked pastry shell. Top with pudding mixture. Bake at 350 degrees for 12 to 15 minutes. Chill for an hour. Decorate with piped whipped cream, slices of bananas, even a drizzle of caramel would be great!