I am assuming that most people have bananas on hand the majority of the time. If that hasty generalization is correct, than this pie is a snap to put together with little or no shopping involved!. The ingredients are common, the instructions are easy. If you use a store bought graham cracker crust, this is a no bake dessert that is great in the summer because you don’t have to turn on the oven!
I only have one child that shares my dislike for bananas. The rest of my family adores them in any form. The custard for this pie is one that I use in many forms: pies, trifles, fillings for pastries. It is one of my favorites. The microwave makes it super simple, too.
1. Info for Banana Cream Pie
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Banana Cream Pie
- 1 baked pie shell or graham cracker crust (a pantry item)
- 4 bananas
- ⅓ cup flour
- 1 can evaporated milk
- 2 eggs
- 1 tsp vanilla
- 1 tsp rum extract(optional)
3. Directions:
- Mix sugar, salt and flour together in a large microwavable bowl.
- I use an 8 cup batter bowl.
- Stir in the evaporated milk.
- Microwave until thick, stirring every 2 minutes to prevent unsightly lumps.
- This time will vary with microwave.
- When mixture has reached a good thick state, add a few tablespoons to your beaten egg to temper the egg.
- This prevents the egg from cooking before it is thoroughly incorporated in the pudding.
- Scrambled eggs just don’t go in pie.
- Add the now warmed eggs to your big bowl and microwave another minute or two.
- Stir.
- If mixture is really thick, it’s done.
- Otherwise, return to the microwave and cook for another few minutes.
- Remove from microwave, add vanilla and rum extracts, cool.
- Slice 2 bananas into the bottom of your baked pie shell.
- Fold the other 2 sliced bananas to your pudding.
- Pour into pie.
- Chill.
- Serve with whipped cream, if desired.
- Use up within 48 hours as the bananas will not retain their initial sliced glory after that time frame.
