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LOCATION: Recipes >> Banana Cream Pie Recipes >> Banana Cream 04

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Banana Cream Pie Supreme

1/2 c milk, scalded
2 lg egg yolks
1/2 c sugar
3 tbsp flour, all-purpose
1 1/2 tbsp butter, unsalted
1 tsp vanilla extract
3 bananas, sliced
1 1/2 tbsp lemon juice
1 c whipping cream, whipped to soft peak
1 nut crust
whipped cream topping
1/8 c nuts, optional
1 tsp gelatin powder, unsweetened

Heat the milk over medium heat to scald.

Beat the egg yolks and gradually add the sugar. Then beat in the
flour and gelatin. Gradually stir in the scalded milk, constantly
beating with a whisk. Transfer to medium saucepan and cook over
medium heat, stirring constantly, (use a whisk). The mixture may
lump as it begins to thicken. Bring the mixture to a boil and boil
for 1 minute, stirring constantly. Remove the pan from the heat
and whisk the butter and vanilla in until smooth. Cool the mixture
to room temperature.

Peel the bananas, slice, and toss with the lemon juice. Keep
refrigerated until ready to add.

Whip the whipping cream until firm but not stiff. Mix about 1/4 of
the cream into the cooled egg mixture to lighten it, then fold the
remaining cream and bananas into the egg mixture.

Fill the pastry shells and smooth to even.

Spread the whipped cream topping over the top and refrigerate for
at least 2 hours.


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