A rich banana custard filling in an extra-flaky, made-from-scratch crust, with whipped topping, simply delicious!
Ingredients: • 3/4 cup white sugar • 1/3 cup all-purpose flour • 1/4 teaspoon salt • 2 cups whole milk (Do not use 2% or skim milk, the filling will not thicken). • 3 egg yolks, beaten • 2 tablespoons butter • 1 1/4 teaspoons vanilla extract • 1 (9 inch) pie crust, baked • 4 bananas, sliced
Directions: • In a saucepan, combine the sugar, flour, and salt. • Add milk in gradually while stirring gently. • Cook over medium heat, stirring constantly, until the mixture is bubbly. • Keep stirring and cook for about 2 more minutes, and then remove from the burner. • Stir a small quantity of the hot mixture into the beaten egg yolks, and 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. • Thinly slice bananas. • Spoon a third of the filling into the pie shell. • Scatter half of the bananas over the top. • Cover with another third of the filling. • Scatter the rest of the bananas over the top. • Spread the remaining filling over the top. • Bake at 350 degrees F for 10 minutes. • Chill for an hour.