Tweet
serves 8
1 cup sugar
1/2 cup flour (or 1/4 cup cornstarch)
1/4 tsp. salt
3 cups milk
4 eggs
3 Tbsp. margarine or butter
1-1/2 tsp. vanilla extract
3 bananas(if can tolerate)
1 9-inch baked pastry shell (preferably home-made and preservative free)
Meringue for pie topping
For filling, in a medium saucepan combine sugar, flour or cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir two minutes more. Remove from heat.
Separate two egg yolks from whites. Set whites aside for meringue. Beat egg yolks slightly. Gradually add only 1 cup of the hot mixture into the egg yolks. Return the egg mixture to the saucepan and bring to a gentle boil. Cook and stir two minutes more. Remove from heat. Stir in butter and vanilla.
Slice 3 fresh ripe bananas into the bottom of the baked pie shell. Pour hot filling over bananas. Make meringue and spread over the top of the filling, sealing it to the edge of the crust. Bake pie in a 350 degree oven for 12 to 15 minutes (watch carefully) or till golden. Cool gradually at room temperature for 2 hours and then refrigerate. Make sure pie is thoroughly cold before serving.
**Note Bananas are on the try it list and may not be tolerated by all IC'ers**
1 cup sugar
1/2 cup flour (or 1/4 cup cornstarch)
1/4 tsp. salt
3 cups milk
4 eggs
3 Tbsp. margarine or butter
1-1/2 tsp. vanilla extract
3 bananas(if can tolerate)
1 9-inch baked pastry shell (preferably home-made and preservative free)
Meringue for pie topping
For filling, in a medium saucepan combine sugar, flour or cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir two minutes more. Remove from heat.
Separate two egg yolks from whites. Set whites aside for meringue. Beat egg yolks slightly. Gradually add only 1 cup of the hot mixture into the egg yolks. Return the egg mixture to the saucepan and bring to a gentle boil. Cook and stir two minutes more. Remove from heat. Stir in butter and vanilla.
Slice 3 fresh ripe bananas into the bottom of the baked pie shell. Pour hot filling over bananas. Make meringue and spread over the top of the filling, sealing it to the edge of the crust. Bake pie in a 350 degree oven for 12 to 15 minutes (watch carefully) or till golden. Cool gradually at room temperature for 2 hours and then refrigerate. Make sure pie is thoroughly cold before serving.
**Note Bananas are on the try it list and may not be tolerated by all IC'ers**
