03 December 2009

banana cream pie from scratch

Number 40 was a banana cream pie from scratch. Last year, I got pretty turned off by the "banana cream pie" made from a box of vanilla instant pudding so I wanted to try it from scratch this year for Thanksgiving. I actually did this as a test-run a couple of weeks before for a couple of the missionaries who were transferring the next day. It turned out great! We're never going back to the boxed instant pudding junk for this!

Old fashioned banana cream pie

Some notes ...

1. The recipe says to scald the milk - I looked it up and basically, you heat the milk in a saucepan stirring constantly until just before it boils, and immediately remove it from the stove.

2. I mixed an entire banana mashed into the filling before pouring it over the sliced bananas in the crust. This was suggested in the comments, and it added to the banana flavor.

3. I put it in a regular pie crust. We think it would be better in a graham cracker crust.

4. If you have shallow pie plates, this makes enough filling for 2 pies.

1 comment:

Anne said...

yum! if you have a thermometer, you can tell it is scalded when it reaches 190 degrees. I usually microwave it for about 5 minutes to scald - then I am not standing at the stove the whole time.