July 07, 2018
Desserts, Fruit, Banana,
Budget-Friendly, Kid Pleaser, Make-Ahead, Christmas, Easter, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Summer, Thanksgiving, Refrigerator, Stove Top, Vegetarian, Make it from scratch, Pies, Spring, Kosher Dairy, All Occasions more
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"My grandmother was a wonderful cook, made great pies, and this was my favorite. She always used a homemade pie crust and served it with a dollop of Cool Whip or whipped cream on top. She didn't give me any idea how many bananas to use...so I guessed. She would also use the same custard, making a half batch, for the filling in cream puffs (minus the bananas). I originally posted this recipe on another website which went downhill, and it has a 5 star rating there."
Mix flour and cornstarch with 1/3 cup cold milk to make a thin smooth paste, and set aside.
In a separate bowl, beat egg yolks, then add sugar and salt and beat well.
In a medium saucepan, scald remaining milk, stirring constantly.
While you continue stirring the milk in the pot, add a small amount of the scalded milk to the flour paste and a small amount to the egg/sugar mixture. Pour both mixtures into the pot with the scalded milk and stir well.
Cook over medium heat, stirring constantly, until thickened. Remove from heat. Add butter and vanilla, and stir well.
Pour a layer of custard filling in in the pie shell.
Place a layer of sliced bananas on top of the filling, then repeat with custard & bananas, and ending with a final top layer of custard.
Refrigerate once the custard has cooled.
Serve with whipped cream or Cool Whip.
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