Banana Cream Pie Filling


  • 3 cups milk (whole milk is best but I have used 2%)
  • 2/3 cups sugar
  • 1/2 t salt
  • 6 Tbsp. flour
  • 2 egg yolks, slightly beaten
  • 2 Tbsp. butter
  • baked pie shell
  • 1 pint whipping cream
  • 3 to 4 bananas
  1. Scald 2 cups of milk in double boiler.
  2. Mix sugar, salt and flour together and then add remaining cup of milk, stir to remove any lumps.
  3. Stir this mixture into the hot milk and cook slowly over boiling water until thickened, stirring constantly.
  4. Cover and cook 5 minutes more.
  5. Take a small amount of the hot mixture and quickly stir into the egg yolks to warm them, then slowly add to milk mixture, stirring well, cover and cook 1 minute more. Remove from heat and add butter and vanilla.
  6. Cool to room temperature.
  7. Slice 2 bananas into pie shell, add 1/2 filling; add more sliced bananas and then remaining filling.
  8. Frost with stiffly beaten whipped cream that has been flavored with vanilla and sweetened with powdered sugar.
  9. Keep refrigerated

Note: ┬áThis is for a 10 to 12″ pie plate, you can cut it in half for a smaller pie.


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