Scott often requests Banana Cream Pie when I ask him what to make for a special dessert. I have tried multiple recipes and this one is by far the family favorite. The little bit of extra stirring and time involved in this recipe are well worth the effort. If you would like to cut out the bulk of the time you can use a store bought pie crust. I am just happy that we finally have a defined line between Banana Cream Pie and Banana Pudding. I LOVE both which is exactly why I wanted the distinction.
Ingredients for Pie Crust:
- 1.5 cups All Purpose Flour
- 1/4 Cup Vegetable Shortening
- 1/4 Cup Butter
- 1/2 teaspoon Salt
- 4-5 Tablespoons Ice Water
First combine flour and salt. Then cut in the butter and shortening with a pastry knife or two forks until a crumbly mixture forms.
Place ball of dough in between floured sheets of wax paper and roll out to desired size. Remember to go from the middle out until the crust is about 1/8" thick.
Place in pie dish and lightly press down. Pinch edges to form decorative crust. Preheat oven to 425 and bake for 7-9 minutes
- 2-3 Ripe Bananas
- 3 Tablespoons Corn Starch
- 1 14 oz Can of Sweetened Condensed Milk
- 1/4 teaspoon of Salt
- 2 Tablespoons of Butter
- 3 Egg yolks
- 1 1/2 cups of Water
- 2 teaspoons of Vanilla Extract
- Cool Whip for topping
- Chocolate Syrup (optional)
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