Made from our farm-fresh dairy products, this pie was a sensational creamy treat anytime that Mom served it. Her recipe is a real treasure, and I’ve never found one that tastes better!
—BERNICE MORRIS MARSHFIELD, MO
PREP: 20 MIN. + COOLING • MAKES: 6-8 SERVINGS
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium firm bananas
1 pastry shell (9 inches), baked
Whipped cream and additional sliced bananas
1. In a saucepan, combine sugar, flour and salt; stir in the milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from the heat. Add the butter and vanilla; cool slightly.
2. Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. Before serving, garnish with whipped cream and bananas.