Old Fashioned Banana Cream Pie
Just always one of those requests ,you know is going to be asked for every time at a family gathering. A classic favorite and well understood Old Fashioned Banana Cream Pie simply delicious.
3/4 cup sugar ........
3 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
2 teaspoons vanilla extract
1 tablespoon butter
4 peeled and sliced banana's
1 (9-inch) baked pie shell recipe below
Directions:In a nonstick 1-quart saucepan, combine 3/4 cup sugar, 1 cup milk. Scald mixture. In a small mixing bowl, whisk the remaining 2 cups milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and put back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat , add vanilla, and butter. Whisk until uniformly incorporated. Add sliced banana's to pie shell. Pour 1 cup of whipped cream to the the filling folding gently, pour into the prepared pie shell over banana's. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Cover pie with whipped cream or non dairy whipped topping.
2 cups all-purpose flour, plus more for surface
1 tablespoon sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 tablespoons ice cold water
Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking. Preheat the oven to 350 degrees F. Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.