Banana Cream Pie


Date: 8 Jul 93 17:38:14 EST

3/4 cup sugar
1/3 cup all purpose flour or
    3 Tbs cornstarch (I use the cornstarch)
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
1 9-inch baked pastry shell
(meringue made from the leftover egg whites, optional)

Combine sugar, cornstarch, and salt in a saucepan.  Add milk gradually.
Cook, stiring constantly, over medium heat til bubbly.  Cook and stir an
additional 2 minutes and remove from burner.

Stir small amount of hot mixture into egg yolks, immediately add egg yolk 
mixture to hot mixture and cook for 2 minutes, stiring constantly. Remove
from heat.

Add butter and vanilla and stir til smooth.

Slice 3-4 bananas into the cooled baked pastry shell.  Top with pudding 
mixture and spread meringue (if desired) on top of the pie.  Bake at
350 degrees for 12-15 minutes.  Cool.

(Instead of meringue, I sometimes top with fresh whipped cream.)


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.