Banana Cream Pie

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Banana Cream Pie

Banana Cream Pie


  •  8 tablespoons cornstarch
  • 1 1⁄4 cups sugar
  • 4 eggs, slightly beaten
  • 4 cups cold milk
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 1 pinch salt
  • 3 bananas, sliced diagonally


  1. One 10″ BAKED pie shell, baked. I use Pillsbury store bought crust.
  2. MIX cornstarch, sugar, salt.
  3. ADD to COLD milk in a medium size saucepan.
  4. STIR to dissolve.
  5. Cook mixture over MEDIUM heat (Stir constantly to prevent scorching) until bubbly.
  6. Pour 1/4 of the hot mixture into beaten eggs.
  7. Mix thoroughly.
  8. Return mixture to the saucepan.
  9. Continue cooking until mixture comes back to “bubbling” and is thick.
  10. Blend in butter and vanilla.
  11. Pour half of the mixture into 10″ baked pie shell.
  12. Cover the top with sliced bananas.
  13. Pour remainder of the mixture on top of the bananas.
  14. Let the filling cool– then refrigerate until firm.
  15. Top the pie with sweetened whipped cream and garnish with additional banana slices.

Makes one 10 inch pie

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