Old fashioned Banana Cream Pie

How to make an old fashioned banana cream pie

          This year, for my son's b'day; we decided to have home-made banana cream pie, instead of the usual birthday cake. It's not that weird, considering the fact that he has been asking us to pick up a banana cream pie every time we hit the grocery store for the last couple of months. So I figured, why not? Whatever makes him happy, is good enough for his birthday. This recipe is from my recipe dairy, probably noted down from a food network show. Top it with whipped cream or go all the way & drizzle some caramel sauce, and top it with shaved chocolate just for good measure.

         I made the pie crust from scratch with this recipe - Buttery & flaky pie crust and for my li'l one, who is a devoted chocolate lover I made some delicious Chocolate Brownies. If you ask him, there cannot be a celebration without something chocolatey :)

Ingredients for 8 to 10 servings:

3⁄4 cup sugar
1⁄3 cup all-purpose flour or 3 tbsp of corn starch
1⁄4 tsp salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
3 medium firm & ripe bananas, sliced
1 (9 inch) pie shell, baked
Sweetened whipped cream or Cool Whip

Optional Toppings:

Caramel/Chocolate sauce

Chocolate shavings

Sliced bananas or berries

Method:

• Preheat the oven to 350°F.
• In a saucepan, combine sugar, flour/corn starch, and salt; stir in milk and mix well. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil; then boil some more for 2 to 4 extra minutes until thickened.
•  Remove from the heat. Stir a small amount of cream mixture into egg yolks for tempering and pour the egg yolks slowly into the saucepan. 

• Cook for 2 more minutes, stirring constantly and remove from heat. Add butter and vanilla; mix well; allow to cool slightly. 
• Place the sliced bananas evenly in pastry shell and pour cream/custard mixture over the bananas. 
• Bake the pie for about 12 to 15 minutes. Cool to room temperature on a wire rack. 
• Let it chill in the refrigerator for at least an hour or two, before topping with whipped cream & serving in slices.
• Cover loosely with foil/plastic wrap & use within 3-4 days under refrigeration.

Sharing this recipe with my friends at SriValli's CCC# 41: February -- Week 4.