Banana Cream Pie Filling
(from Peachblossm’s recipe box)
Before making filling, bake and set aside a single pie shell. (Graham cracker crust may be used.)
Source: Ilene Andrus Shipman From Joann Peterson – of the Ritzy Cooks!
Prep time: 20 minutes
Cook time: 60 minutes
Categories: dessert
Ingredients
- 3/4 cup sugar
- 1 egg
- 4 tablespoons corn starch
- 3 cups milk
- Pinch of salt
- 3 tablespoons butter
- 1 teaspoon vanilla
Directions
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In top of double boiler, combine sugar, egg, corn starch and salt. Beat with whisk until all ingredients are smoothly blended together. (If needed, add a few drops of water to facilitate blending.)
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Stir constantly over hot water, until mixture is well-thickened and no grains of cornstarch are noticeable to the taste. Mixture should be very thick and very smooth.
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Remove from heat and set pan in sink or large bowl of cold water to cool filling rapidly. As it cools, stir in 3 tablespoons of butter and the vanilla.
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When cool, pour into pie shell which has been lined with slices of banana and allow to set until firm in refrigerator. Serve topped with large mounds of whipped cream. Prepare to swoon.