Ingredients
- bananas, large or 4 medium bananas, sliced3
- granulated sugar3/4 cup
- all purpose flour, or 3 Tbsp cornstarch1/3 cup
- salt1/4 tsp
- milk2 cup
- egg yolks, slightly beaten3
- butter2 tbsp
- vanilla extract1 tsp
- baked pastry shell, 9-inch (23 cm)1 ea.
- Meringue made from the leftover egg whites, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Combine sugar, cornstarch, and salt in a saucepan.
Add milk gradually.
Cook, stirring constantly, over medium heat until bubbly.
Cook and stir an additional 2 minutes and remove from burner.
Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
Remove from heat.
Add butter and vanilla and stir until smooth.
Slice bananas into the cooled baked pastry shell.
Top with pudding mixture and spread meringue (if desired) on top of the pie.
Bake at 350°F (175°C) for 12–15 minutes.
Cool before serving.
Region evidence: no stated origin (basic dish)
