March 2, 2013 is National Banana Cream Pie Day–and if we were really cool moms, we’d be hosting a pie-throwing contest. Frankly, we’re just not up to that challenge in the Cleaning department. Besides, we’d hate to waste a Banana Cream Pie. There’s nothing quite like the sweetness of ripe bananas swimming in a thick custard, topped with whipped cream. It’s a match made in heaven, wouldn’t you say? Now try this recipe from Food.com and make yourself a good old-fashioned banana cream pie! This is the way banana cream pies were made back before Cool Whip and instant pudding, so brace yourself –you may never “cheat” at making banana cream pie again! [photo via food.com]
9 inches pie shells, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
Have baked 9-inch pie shell ready.
In a large saucepan, scald the milk.
In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened.
Cover and, stirring occasionally, cook for two minutes longer.
In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla.
Let sit until lukewarm.
When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
The fun part of this pie recipe is its versatility. If you leave out the bananas, you simply have a vanilla cream pie. Add a cup of shredded coconut to the milk as it is heating and you’ll have a coconut cream pie! If you have a large family, or don’t like to share, you may want to make two pies because this serves eight.