*  Exported from  MasterCook  *
 
                             Banana Cream Pie~
 
 Recipe By     : Old Magazine clipping from England, Sixties?
 Serving Size  : 6    Preparation Time :0:35
 Categories    : Pies & Pastry                    Silvia
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      Ounces        Short Or Flaky Pastry
    4      Ounces        Sugar
    4      Teaspoons     Cornflour
    1      Pinch         Salt
    1      Pint          Milk
    3                    Egg Yolks
      1/2  Ounce         Butter
      1/4  Teaspoon      Vanilla Essence
    3      Medium        Bananas
    2 1/2  Fluid Ounces  Double Cream
 
 Roll out pastry to fit an 8 inch pie plate. Flute edges and bake “blind” that
 is, bake without a filling. To preserve shape of pie, fit a circle of
 greaseproof paper into pastry-lined dish and fill with dried beans. Remove paper
 and beans for last 5 minutes of baking time - about 25 minutes in all.
 
 Meanwhile, make the cream filling.
 
 Mix sugar, cornflour and salt together in a saucepan. Add milk gradually. Stir
 until mixture comes to the boil and for 1 minute longer.
 Stir half of the mixture into the slightly beaten egg yolks. Return to the pan
 and boil 1 minute. Remove from heat.
 Blend in butter and vanilla, and leave to cool. Slice bananas into base of
 cooled pastry shell. Cover with cream filling. Chill.
 Before serving, whip double cream and pipe or spoon round edge of pie.
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving