Banana Cream Pie

I got this from an old Better Homes and Gardens Pie and Cake recipe book from Stephan's mom.

I have to make a Banana Cream Pie to take to a Christmas dinner on friday (per request), so since I've never made it before, I thought I'd do a trial run.

Single crust Pie shell

1 1/2 cups sifted all-purpose flour
1/2 tsp salt
1/2 cup shortening
4 - 5 tbsp cold water

Sift together flour and salt. Cut in shortening with pastry blender or fork until pieces are the size of small peas. Sprinkle water on and toss with fork. Mix until all is moistened. Form into ball. Flatten and roll out until 1/8 inch thick. Fit into pie plate (9 inch). Prick sides and bottom and bake at 450 F (232 C) until golden (10-12min).

Vanilla Cream Filling
In saucepan, combine 3/4 cup sugar, 3 tbsp cornstarch, 1/4 tsp salt. Add 2 cups milk mixing well. Cook and stir over med. heat til mixture thickens and boils. Cook for 2 minutes longer, stirring. Remove from heat. Stir small amount hot mixture into 3 slightly beaten egg yokes. Immediately return to hot mixture. Cook 2 minutes stirring constantly. Remove from heat. Add 2 tbsps butter and 1 tsp vanilla.
Slice 3 bananas into cooled pie shell. Pour vanilla filling into cooled baked 9 inch pie shell over bananas. Top with Meringue and bake at 350 F (176 C) 12-15 minutes, until meringue is golden. Cool.

Meringue:
Beat 3 egg whites, 1/2 tsp vanilla, 1/4 tsp cream of tarter til soft peaks form. Gradually add 6 tbsps sugar, beating until stiff peaks form and sugar is dissolved. Spread on top of the pie, sealing to the edge of the pastry. Bake as directed above.


I just made it, here is the finished product, but I don't know how it will turn out quite yet. I'll comment later after we have it for dessert tonight:-) I did try a little of the vanilla cream filling and it was very very tasty.