Recipe: Old-Fashioned Banana Cream Pie
1 9-inch pie shell, baked – follow recipe on box
3 cups of whole milk
3/4 cup of white sugar
1/3 cup of all-purpose flour
1/4 teaspoon of salt
3 egg yolks, slightly beaten
2 tablespoons of butter
1 teaspoon of vanilla
Bake the 9-inch pie shell beforehand and let cool. In a large saucepan, scald the milk. *Scald – this is the temperature right before it boils. You don’t want your milk to boil.
In another large saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Turn down to medium heat, stirring constantly. Cook until thickened – like a custard texture. Cover and, stirring occasionally, cook for two minutes longer. *it might take longer thicken up your custard based off temperature, type of milk, etc. Should be no more than 15-20 or so minutes.
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. Cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm.
When ready to pour, slice bananas and scatter in pie shell (can mash some up if you like as well); pour warm mixture over bananas. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving and add whip cream.