Banana Jubilee Pie

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8
Servings

30m
Prep Time

5h
Cook Time

5h 30m
Ready In

Recipe: #1475

October 27, 2011

Categories: Desserts, Puddings, Dairy, Eggs, Fruit, Banana, Cherry, North American, Make-Ahead, Entertaining, Regional Holiday, Thanksgiving, Refrigerator, Stove Top, Vegetarian, Make it from scratch more

recipe by:
Engrossed

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recipe by:
Engrossed

"This is way better than any banana cream pie I’ve ever had. I liked it with whipped cream, my Hubby and Mother liked the cherry topping. I tried this with 2x the bananas and it wasn’t as good…it was mushy."

Original recipe yields 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (205.1 g)
Calories 267.6
Total Fat - 9.3 g
Saturated Fat - 3 g
Cholesterol - 69.2 mg
Sodium - 205.6 mg
Total Carbohydrate - 41.1 g
Dietary Fiber - 2.5 g
Sugars - 26.4 g
Protein - 5.1 g
Calcium - 39.6 mg
Iron - 1.1 mg
Vitamin C - 37.9 mg
Thiamin - 0.1 mg

Step 1

Prepare pie-crust, bake and cool.

Step 2

Mix sugar, flour, and salt in a medium heavy saucepan. Slowly stir in scalded milk. Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute. Remove from heat.

Step 3

Beat eggs in a small bowl. Slowly stir in ½ cup of the hot mixture; stir back into the pan. Cook stirring constantly, over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat.

Step 4

Stir in butter or margarine and vanilla; cool.

Step 5

Peel and slice one banana and place in the bottom of the baked pie-crust. Spread half of the custard over the banana. Repeat with another banana and remaining filling. Cover with plastic wrap and chill in the refrigerator 4-5 hours or until set.

Step 6

Just before serving, peel and slice diagonally the remaining banana and arrange in a rosette on the top center of the pie. Top with one or two spoonfuls of the jubilee sauce and/or whipped cream, if desired. Serve with remaining sauce, if desired.

Step 7

Optional Jubilee Sauce:. Drain syrup from cherries into a 1-cup measuring cup; add water to make 1 cup. Set cherries aside. Mix sugar and cornstarch in a small saucepan. Stir in cherry liquid. Cook, stirring constantly, until sauce thickens and boils 3 minutes. Stir in rum extract or flavoring and cherries. Cool.