Those that know me well understand that my life likes to laugh at me, frequently. One of the milder ironies is the fact that I am allergic to bananas and my favorite dessert is my mother’s banana cream pie. So yes, this pie is – quite literally – to die for. Here is what you will need:
– About three sliced bananas
– ¾ cup of sugar
– ½ cup of all-purpose flour
– Three cups of milk
– Four eggs
– One tablespoon of margarine or butter
– One and 1/2 teaspoons of vanilla
– A baked pastry shell
Step One: For the filling, in a medium saucepan combine the sugar and flour and gradually stir in the milk. Cook and stir over a medium heat until the mixture is thickened and bubbly; reduce the heat and cook and stir for about two more minutes before removing the heat entirely.
Step Two: Separate the yolks from the eggs and beat lightly with a fork. Gradually stir about a cup of the hot filling into the yolks and then return the entire mixture back to the saucepan. Bring the mixture to a gentle boil and cook and stir for about two minutes more before removing the heat and then stir in the margarine/butter.
Step Three: Line the baked pastry shell with the sliced bananas and then pour the hot filling into the shell.
Step Four: Bake at 350 degrees for about 15 minutes.
Step Five: Let the pie cool on a wire rack and then cover and chill to store.
Even if you aren’t allergic like me, I hope this pie takes your breath away… Enjoy!