This recipe comes from my mother-in-law, and is a family favorite. It is TOTALLY from scratch, which is kind of fun, and tastes amazing – not like the boxed artificial banana flavor. To get an awesome, fool-proof crust, use Kate’s recipe. This one was a lame refrigerated pre-made crust, which crust did not turn out nearly as awesome. With the banana cream pie filling PLUS Kate’s crust – you can’t go wrong!
Banana Cream Pie
- 1/3 c. flour
- 1/8 tsp. salt
- 3/4 c. sugar
- 2 c. milk
- 2 eggs, beaten
- 1 tsp. vanilla
- 4 bananas (or more, if you’d like it more banana-y)
- 1 prebaked pie crust
1. Mix flour, sugar & salt in saucepan. Wisk in milk until smooth.
2. Cook on medium-high until mixture starts to thicken.
3. Take small amounts of the mixture at a time and mix into the eggs to “temper” them. I will use a little ladle and just take one ladle full first and mix while pouring in, then take two ladles full the next time and keep mixing while pouring in, etc. The idea is to raise the temperature of the eggs so you don’t end up with scrambled egg chunks in your pie – that would be gross.
4. Take your egg mixture and pour it into the saucepan and mix it together. I would have been mixing while dumping, but it’s a little hard to dump, stir AND take a picture.
5. Stir and keep cooking until the mixture is thick enough to hold its own for a pie filling, then remove from heat and add the vanilla.
6. Let cool. (easy step!)
7. Stir in the bananas, and pour into your prepared pie shell.
That’s it! Enjoy!!