Banana Cream Pie

I need to make this more than once every couple years for Nathan.  He loves it and it’s not that hard.  Now that we have a pie crust recipe I love, I will probably make more pie!

3/4 cup granulated sugar
1/3 cup flour
1/4 t salt
2 cups milk
3 egg yolks, beaten
2 T butter
1 1/4 t vanilla extract
1 (9 inch) pie crust – baked
3-4 bananas, sliced

Crack the egg yolks and have them waiting in a medium bowl.  In a saucepan, combine the sugar, flour, salt and milk.  Cook over medium heat, whisking constantly, until the mixture just barely thickens.   Remove from heat.  Add a very small amount of the cooked sugar mixture to the eggs (almost just dribbling it in – go slow) while you’re whisking quickly.  You  need to warm the eggs without scrambling them.  After the eggs are warm – you might have added 1/4 cup sugar mixture – pour all the egg  mixture into the sauce pan.

Add the butter and vanilla to the sauce pan and stir until everything is well combined and is smooth.

Slice the bananas and place them in the bottom of the cooked, cooled pie shell, and the pour the pudding mixture into the shell.  Bake at 350 for about 10 minutes, and then chill for at least 1 hour before serving.  Top with whipped cream.


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