RCI-BR.006.0021.001

Banana Creme Pie

Banana Creme Pie from the Recidemia collection

vegetariangluten-freenut-free
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate

Ingredients

  • bananas or 4 medium bananas
    sliced
    3 large
  • 3/4 cup
  • all purpose flour or
    1/3 cup
  • :3 Tbs cornstarch
    1 unit
  • 1/4 tsp
  • 2 cups
  • egg yolks
    slightly beaten
    3 unit
  • 2 unit
  • 1 tsp
  • -inch baked pastry shell
    1 9 unit
  • meringue made from the leftover egg whites (optional)
    1 unit

Method

1
Combine sugar, cornstarch, and salt in a saucepan.
2 minutes
2
Add milk gradually.
2 minutes
3
Cook, stirring constantly, over medium heat until bubbly.
5 minutes
4
Cook and stir an additional 2 minutes and remove from burner.
2 minutes
5
Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
3 minutes
6
Remove from heat.
1 minutes
7
Add butter and vanilla and stir until smooth.
2 minutes
8
Slice 3-4 bananas into the cooled baked pastry shell.
3 minutes
9
Top with pudding mixture and spread meringue (if desired) on top of the pie.
3 minutes
10
Bake at 350 °F for 12–15 minutes.
14 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines