Hannah Blaylock's Banana Cream Pie
Cook Time: Varies | Yield: 2 9-inch pies
- 1 1/3 cups sugar
- 1 teaspoon salt
- 1/2 cup cornstarch
- 3 cups evaporated milk
- 2 cups water
- 8 egg yolks
- 4 tablespoons softened butter
- 2 tablespoons + 2 teaspoons vanilla extract
- Bananas, sliced
- 2 cooked pie crusts
Blend sugar, salt and cornstarch together. Blend evaporated milk, water and egg yolks together, then mix with the sugar blend.
Cook over medium heat stirring constantly. Bring to a boil for 2 minutes. (Use beaters to mix if starts looking lumpy - just until smooth.) Take off heat.
Stir in softened butter and vanilla. Stir or beat until smooth.
Press wax paper over filling in sauce pan. Let cool to room temperature. Layer sliced bananas and then pie filling into the cooked pie shell.
Chill at least 2 hours. Just before serving, top with whipped cream.