Banana Cream Pie
- Single Crust Classic Crisco Pie Crust
- 2/3 cup sugar
- 1/3 cup Pillsbury BEST® All Purpose Flour
- 1/4 teaspoon salt
- 2 cups milk
- 2 egg yolks, slightly beaten
- 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
- 1 1/2 teaspoons vanilla extract
- 2 large bananas, thinly sliced
- Whipped cream (optional)
HEAT oven to 425°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 18 to 20 minutes or until lightly browned. Cool.
COMBINE sugar, flour and salt in 2-quart saucepan. Blend in milk. Stir over medium heat until mixture thickens. Remove from heat. Blend small amount of hot mixture into egg yolks. Blend back into hot mixture. Stir over medium heat until boiling. Boil 1 minute, stirring constantly. Remove from heat. Blend in shortening and vanilla. Cool to lukewarm.
ARRANGE sliced bananas on bottom and up sides of pie crust. Pour filling over bananas, spreading evenly. Chill 2 hours or until completely cool. Top with whipped cream and additional banana slices, if desired.
COCONUT CREAM PIE: FOLLOW recipe above, omitting banana. Stir 2/3 cup flaked coconut into filling after adding shortening and vanilla.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice, 1/18 of pie), Calories 260 (Calories from Fat 110), Total Fat 13g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 80mg, Sodium 130mg, Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 24g), Protein 4g; Percent Daily Value*: Vitamin A 10%, Vitamin C 6%, Calcium 10%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.
Banana Cream Pie
nice and creamy pudding in this pie. makes a nice presentation
February 17, 2013