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3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 large egg yolks, slightly beaten
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 - 9 inch inch baked pie shell
3 - 4 ripe bananas


In a medium saucepan, pour the sugar, cornstarch, and salt. Gradually stir in milk. Continuoulsy sir and cook over medium heat, until the mixture starts to boil. Continue to stir, cooking for 2 additional minutes. Quickly remove from the stove.

Using a wooden spoon, stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes, stirring briskly. AfFter removing the mixture from the heat, quickly stir in the vanilla and butter until mixed in smooth.

Peel and thinly slice bananas into the baked and cooled pastry shell.
Top with pudding mixture and cover with a piece of plastic wrap until cool.

When completely chilled (at least 2 hours, preferrably over night) top with whipped cream and serve.