Banana Custard Pie Recipe

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Servings: 1

Ingredients

Cost per recipe $7.89 view details

Make the pie crust and cold the baked shell.
Scald 2 c. of the lowfat milk with the sugar and salt in a heavy medium saucepan over low heat. Stir occasionally to dissolve the sugar.
Dissolve the cornstarch in the remaining 1/4 c. lowfat milk in a small bowl.
Whisk in the egg yolks.
Whisk the egg mix into the scalded lowfat milk. Cook, whisking constantly, over low heat till it thickens and bubbles, about 3 min, then cook 1 minute more. The custard should form loose mounds when dropped from a spoon back into the pan.
Remove the custard from the heat and stir in the butter and vanilla.
Transfer the custard to a small bowl and cold for 15 min, gently stirring several times. Place a piece of plastic wrap directly on the surface of the custard and puncture the wrap in several places. Cold for 30 min in the refrigerator.
While custard is coolog, cut the bananas into 1/4-inch slices and toss them with the lemon juice to prevent them from turning brown.
Spread half the custard in the pie shell and cover with a layer of bananas.
Spread the remaining custard over the bananas and arrange the remaining banana on top. Spread the whipped cream over the bananas.
Refrigeratethe pie at least two hrs before serving.
Makes 8-12 servings
NOTES: Rosie's Bakery All-Butter, Fresh Cream, Sugar Packed, No-Holds-Barred Baking Book by Judy Rosenberg, 1991.