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Old-Fashioned Banana Cream Pie

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Ingredients

Adjust Servings:
1 (9 inch) pie crusts, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

Nutritional information

345.9
Calories
135 g
Calories From Fat
15 g
Total Fat
6 g
Saturated Fat
79 mg
Cholesterol
257.8 mg
Sodium
47.8 g
Carbs
2.1 g
Dietary Fiber
28.9 g
Sugars
6.2 g
Protein
194 g
Serving Size

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Old-Fashioned Banana Cream Pie

Features:
    Cuisine:

    I made it twice in the same week.

    • 55 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Old-Fashioned Banana Cream Pie,Before Cool Whip and instant pudding, this was how a cream pie was made. If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it’s being heated, you have coconut cream pie.,I made it twice in the same week.,Made recipe accordingly but added about 1 tbsp of corn starch. Came out beautiful and held it shape really well.


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    Steps

    1
    Done

    Have Baked 9-Inch Pie Shell Ready.

    2
    Done

    in a Large Saucepan, Scald the Milk.

    3
    Done

    in Another Saucepan, Combine the Sugar, Flour and Salt; Gradually Stir in the Scalded Milk.

    4
    Done

    Over Medium Heat, Stirring Constantly, Cook Until Thickened.

    5
    Done

    Cover and, Stirring Occasionally, Cook For Two Minutes Longer.

    6
    Done

    in a Small Bowl, Have the 3 Egg Yolks, Slightly Beaten, Ready; Stir a Small Amount of the Hot Mixture Into Beaten Yolks; When Thoroughly Combined, Stir Yolks Into Hot Mixture.

    7
    Done

    Cook For One Minute Longer, Stirring Constantly.

    8
    Done

    Remove from Heat and Blend in the Butter and Vanilla.

    9
    Done

    Let Sit Until Lukewarm.

    10
    Done

    When Ready to Pour, Slice Bananas and Scatter in Pie Shell; Pour Warm Mixture Over Bananas.

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    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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