← All recipes

Banana Cream Pie

A home-style Banana Cream Pie made with Water Warm, Water Cold, Butter Print Sure, Eggs Shell, and Milk Dry Non Fat Heat. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 6 qt
• 2.81 cup
• 1 1/2 qt
• 15 oz
• 23
• 1.19 lb
• 23
• 15 oz
• 6 lb
• 1.81 lb
• 1 1/2 lb
• 3.56 lb
• 5 tbsp
• 3 oz
• 1 1/4 tbsp

Method (preview)

1. 1

   2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO

2. 2

   NOT BOIL.

3. 3

   3. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY

4. 4

   TO HOT MIXTURE. COOK AT MEDIUM HEAT; STIRRING CONSTANTLY, ABOUT 10 MINUTES

5. 5

   UNTIL THICKENED.

6. 6

   4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2

7. 7

   LONGER. REMOVE FROM HEAT.

8. 8

   5. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL

9. 9

   SLIGHTLY. SLICE 7 LB 8 OZ BANANAS A.P. (23 BANANAS). ADD TO COOLED

10. 10

    FILLING.

11. 11

    TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADDING TO FILLING.

12. 12

    6. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL.

13. 13

    7. REFRIGERATE UNTIL READY TO SERVE.

14. 14

    8. CUT 8 WEDGES PER PIE.

15. 15

    HEAT.

16. 16

    Recipe Number: I00601

17. 17

    SERVING SIZE: 1/8 PIE

18. 18

    Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.