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Banana Cream Pie




Source of Recipe


Taste of Home Quick Cooking May/June 2002


List of Ingredients




1/3 cup butter
1-1/4 cups graham cracker crumbs
3 tablespoons sugar

FILLING
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2-1/4 cups milk
3 egg yokes, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 to 2 medium firm bananas, cut into 1/4 inch slices
Whipped topping and additional banana slices, optional

Recipe



Place butter in a greased 9-inch microwave-safe pie plate. Heat, uncovered, on high for 1 minute or until melted, truning once. Stir in crumbs and sugar; mix well. Press onto the bottom and up the sides of the plate. Cook, uncovered, on high for 1-1/2 minutes or until crust is firm and holds together. Cool completely.

For filling, in a 2-quart microwave-safe bowl, combine sugar, flour and cornstarch. Gradually whisk in milk until smooth. Microwave, uncovered, on high for 9 to 10 minutesor until thickened, stirring every 2 minutes. Stir a small amount of hot liquid into egg yokes. Gradually return to the bowl, stirring constantly. Cook 1 to 1-1/2 minutes longer or until bubbly, stirring every 30 seconds. Stir in butter, vanilla and salt until butter is melted. Cool for 20 minutes, stirring several times.

Arrange bananas in crust. Top with filling. Cover and chill 8 hours or overnight. Top with whipped topping and additional bananas if desired.

Yield: 6 - 8 servings.

Note: This recipe was tested in an 850-watt microwave.