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Banana Cream Pie

Source of Recipe

Aunt Saunny

Crust:
5-1/2 Tbsp. butter, melted
1 cup graham cracker crumbs

Filling:
1/2 cup flour
3/4 cup sugar
1/4 tsp. salt
3 cups milk
4 egg yolks
1-1/2 tsp. vanilla extract
2 Tbsp. butter
2 large bananas
Confectioners' sugar
Whipped cream
Dried banana chips (optional)

Preheat the oven to 350 degrees F. To make the pie crust, blend the
melted butter and the graham cracker crumbs in a bowl until they stick
together. Press the dough onto the bottom and sides of a 10 inch pie
plate. Bake for twenty minutes or until lightly toasted.
To make the filling, blend the flour, sugar, and salt in a heavy
saucepan. Slowly whisk in the milk and cook over medium heat, stirring
continually, until the filling is smooth and thick and coats the back of a
wooden spoon, which will take about seven to eight minutes.
Beat the egg yolks in a separate bowl and stir in 1/2 cup of the warm
mixture, then pour it back into the saucepan. Cook for 5 more minutes,
stirring constantly.
Remove from the heat and stir in the vanilla extract and butter.
Let the mixture cool, covered, for 5 minutes, then re-stir and pour
half of it into the baked pie crust. Swirl the pie plate so the sides of
the crusts are coated with the cream.
Slice the bananas evenly over the cream and dust them with
confectioners' sugar. Pour the remaining pudding over the bananas, then refrigerate
until ready to serve.
Spread whipped cream over the pie and garnish with banana chips. Makes
8 servings.