Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"
NewPort Shores Banana Cream Pie
1 baked 9-inch piecrust, cooled
1 1/3 C. sugar
1/2 C. cornstarch
1 t. salt
1 C. evaporated milk
4 1/4 C. reduced-fat milk
8 egg yolks, slightly beaten
4 t. butter or margarine
2 t. vanilla extract
3 medium-sized ripe bananas (about 2 1/4 C. slices)
Whipped cream for garnish
Combine sugar, cornstarch and salt in large saucepan. Gradually stir in both
types of milk. Cook over medium heat, stirring constantly, until mixture
thickens enough to coat back of spoon, about 15 minutes (if milk is cold to
start). Reduce heat and cook another 2 minutes. This mixture must be stirred
fast and frequently so that it does not become lumpy. If mixture does become
lumpy, strain to remove any lumps.
Add spoonful of hot mixture to egg yolks and quickly stir in. Add more of hot
mixture, a spoonful at a time, until about half the hot mixture has been
incorporated into eggs. Transfer egg yolk mixture to hot mixture in saucepan.
Bring to gentle boil, then cook, stirring frequently, 2 minutes. Remove from
heat and stir in butter and vanilla.
Cool mixture completely.
Meanwhile, slice bananas into cooled crust.
Pour custard over bananas in pie shell. Refrigerate until chilled and set. When
ready to serve, topped with whipped cream. Makes about 8 servings.
Note: If cornstarch mixture is cooked too long, cornstarch loses its power to
thicken and custard will not set properly.
Don't forget to visit our other site at
That's My Home