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Banana Cream Pie

1 cup sugar
1/2 cup all-purpose flour or 1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla
9-inch baked pastry shell
meringue for pie

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 2 minutes
more. Remove from heat. Separate egg whites; set whites aside
for meringue. Beat egg yolks slightly. Gradually stir 1 cup of
the hot mixture into yolks. Return egg mixture to saucepan; bring
to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
Stir in butter and vanilla. Pour hot filling into Baked Pastry
Shell. Spread meringue over hot filling; seal to edge. Bake in
a 350F oven for 12 to 15 minutes or till golden. Cool. Cover;
chill to store. Makes 8 servings.

For banana cream pie, slice three bananas into bottom of pie crust,
then pour hot filling over and bake as usual. Garnish with whipped
cream and sliced bananas instead of the meringue.

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20 of 24 people found the following review helpful:
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Banana Cream 01, April 23, 2005 - 08:40 PM
Reviewer: Anonymous from Chicago, IL USA
This is similar to a great recipe I once found in the Better Homes & Garden cookbook. It's very easy to make and tastes great. It's almost like a vanilla pudding mixed in with bananas. I used a graham cracker crust and it turned out great.

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