Banana Cream Pie

You'll Need:

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)

1 1/4 cups of whole milk or half-and-half

pinch salt

pinch pepper

2 Tablespoons butter

2 teaspoons maple syrup

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

9 inch pie pan filled with your favorite crust


Procedures : 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.