Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Old-Fashioned Banana Cream Pie

Pie

10

servings

5 minutes

active time

20 minutes

total time

Ingredients

1 pre-baked pie crust

**WHISK:

3/4 cup granulated sugar

1/4 cup cornstarch

3 cups whole milk

**LIGHTLY BEAT:

4 egg yolks

**STR IN:

1 tablespoon butter

**ADD:

1 1/2 teaspoons vanilla

**SLICE:

3-4 ripe bananas

Directions

1. In a large microwave safe bowl, whisk together the sugar and cornstarch. Gradually whisk in the milk. Cook in the microwave for 6 to 10 minutes, opening it every 2 minutes to give it a quick stir, until the mixture is thick and bubbly. Once it starts to bubble and get thick, cook and stir the mixture for another 2 minutes, then remove from the microwave.

2. In a separate bowl, lightly beat the egg yolks. Temper the eggs by slowly adding 1 cup of hot milk mixture to yolks, whisking while pouring to avoid scrambling the yolks. Pour the tempered egg mixture back into the hot milk mixture and whisk to combine. Return to the microwave and cook for another 2-4 minutes, until it is bubbling again. Remove from the microwave and stir in butter until melted. Add the vanilla and stir.

3. Slice 2 bananas and arrange the slices on the baked pie crust into an even layer. Pour the hot vanilla custard filling over the bananas, then allow the pie to set for 30 minutes before serving warm. Alternatively, you can chill the banana cream pie for 4 hours if you want the custard to set up more before serving. Just before serving, top the pie with additional bananas slices and freshly whipped cream.

10

servings

5 minutes

active time

20 minutes

total time
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