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Banana Cream Pie


A great pie like my mom use to make. I will use a store bought pie shell if I am in a hurry.

    Shell
    2 cups flour
    3/4 teaspoon salt
    2/3 cup cooking oil
    4 to 6 tablespoons cold water
Mix flour, salt, and the oil. Begin to add in the cold water a little at a time until the pastry holds together. Divide the pastry into two balls. Roll one of the parts out on a lightly floured board or between two pieces of waxed paper to fit your pie pan. Roll out the second in the same manner. Bake the shell for 15 minutes at 375 degrees. You may want to line the shell with waxed paper and pour in some dryed beans - to keep the shell from bubbling up.
    Banana Cream Filling
    4 bananas
    1 1/2 cups milk
    1/4 cup sugar
    1/4 teaspoons salt
    3 tablespoons flour
    1 egg yolk
    1 tablespoon butter
    1/2 teaspoon vanilla

Scald 1 cup milk. Mix sugar, salt, flour and reamining milk together. Stir into hot milk and cook slowly until thickened, stirring constantly. Cover and cook for 5 minutes. Add mixture slowly to egg yolk and cook 1 minute longer. Add butter and vanilla.

Fill the pastry shell with alternate layers of banana and filling.

The pie may be topped with whipped cream or you could top it with meringue.

To make meringue: Beat 3 or 4 egg whites until stiff. Add 4 tablespoons of sugar gradually add a pinch of cream of tartar. Continue to beat until stiff. Add salt and vanilla. Spread on top of pie in uneven ridges or points. Bake in 325 degree oven for 12 to 18 minutes.


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