Banana Cream Pie

Banana Cream Pie 

Made from our farm-fresh dairy products, this pie was a sensational creamy treat anytime that Mom served it. Her recipe is a real treasure, and I’ve never found one that tastes better!

Total Time                           Makes
Prep: 20 min. + cooling     8 servings  
Ingredients

• 3/4 cup sugar 
• 1/3 cup all-purpose flour 
• 1/4 teaspoon salt 
• 2 cups milk 
• 3 large egg yolks, room temperature, lightly beaten 
• 2 tablespoons butter 
• 1 teaspoon vanilla extract 
• 3 medium, firm bananas 
• 1 pastry shell (9 inches), baked 
• Whipped cream and additional sliced bananas, optional 

Directions

1. In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
2. Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, before serving, garnish with whipped cream and bananas.

Test Kitchen Tips

• To ensure a smooth, lump-free filling, stir sugar mixture constantly during cooking, and scrape the sides and bottom of the saucepan with a heatproof rubber spatula. 
• Elvis-approved: Spread a layer of peanut butter (or Nutella) on the bottom of the pastry shell before adding bananas. Go ahead and take a bow—you've earned it! 

Nutrition Facts
1 slice: 338 calories, 14g fat (7g saturated fat), 101mg cholesterol, 236mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 5g protein.