Ingredients
Pie Crust
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup, softened butter
- 1 tablespoon, softened butter
- 3 tablespoons cold water
Banana Cream Filling
- 2 banana
- 4 egg yolk
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 2 tablespoons butter
- 1 tablespoon vanilla
- 1 teaspoon vanilla
How To10 Steps
Step 1: Pie Crust
In medium mixing bowl, mix together flour, salt, and butter, until crumbly.
Step 2
Slowly add cold water, one tablespoon at a time, until pastry pulls away from the sides of the bowl, and sticks together. You may NOT need all of the water.
Step 3
Sprinkle flour onto a clean dry surface. Make a ball with your pastry, and sprinkle with flour. Roll out pastry to fit your pie pan.
Step 4
Place rolled out pastry into the pie to fit. Cut edges leaving a small amount overhang. Gently roll the edges under, to form a nice edge. Poke several hole with a fork in bottom of pastry to prevent bubbles and an uneven surface.
Step 5
Bake pastry for 10 to 15 minutes until golden brown. Set aside to cool.
Step 1: Pie Filling
In medium size bowl slightly beat egg yolks. Set aside
Step 2
In medium size heavy sauce pan, mix together sugar, cornstarch, and salt. Slowly add milk, making sure dry mixture is smoothed out. Cook over medium heat until thickened and boils, stirring constantly to prevent sticking and lumps. Boil for 1 minute.
Step 3
Quickly pour about half the mixture into the egg yolk, mix, and pour back into sauce pan. Mixing well. Boil another minute. Remove from heat.
Step 4
Mix butter, and vanilla into hot mixture. Allow to cool slightly.
Step 10
Slice bananas into empty pie crust. Pour filling covering banana slices. Place plastic wrap on top of pie, to prevent a tough layer from forming. Place in fridge to cool, for about 2 to 3 hours, or until firm. Serve cold. Top with whip cream.
