Banana Jubilee Pie
Created by Engrossed on October 27, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 5h
- Recipe #1475
Ingredients
- Pie:
- 1 pie crust, 9-inch prebaked
- 3/4 cup sugar
- 1/3 cup all-purpose flour, sifted
- 1/4 teaspoon salt
- 2 cups milk, scalded
- 3 eggs
- 2 tablespoons butter or 2 tablespoons margarine
- 1 teaspoon vanilla
- 3 medium firm ripe bananas
- Optional Jubilee Sauce:
- 1 (16 ounce) can pitted dark sweet cherries (I used frozen dark sweet cherries plus 1 cup water and boiled them with the sauce)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 teaspoons rum extract or 2 teaspoons rum flavoring
How to Make
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Step 1: Prepare pie-crust, bake and cool.
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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.
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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.
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Step 4: Stir in butter or margarine and vanilla; cool.
How to Make
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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.
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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.
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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.