This banana cream pie recipe is out to get me and I love it! What I mean is, it doesn’t matter if it’s an old recipe from my grandmother, it still hasn’t lost its style.
Two weekends ago, my family decided to visit my parents. As much as possible, we always try to give time to see my parents and my husband’s parents because I want the kids to always be familiar with them. I grew up close to my maternal grandparents. And while I was familiar with my paternal, I wasn’t as close to them because we rarely saw them. I wanted our twins to know both sets of grandparents because that’s how it should be.
My parents love it whenever we visit. They really love seeing their grandkids. My dad spoils them the most. And my mom always reprimands him. My husband and I simply allow them to spoil their grandchildren. It’s not like they get to do it every day. We want to give them the chance of showing the kids how much they love them. The good thing about both mine and my husband’s parents is that they don’t tolerate a bad attitude. So they do reprimand the twins when they’re doing something disrespectful. That night, after a hearty dinner of baked salmon and vegetables, my mother served us banana cream pie. I noticed it immediately. I knew it was the one my grandma used to make. I had two slices that night. And all I can say is, after all those years, grandma’s banana cream pie still got it! Ask my husband and my twins and they will agree!
INGREDIENTS
1 (9 inches) pie crusts, baked
3 cups whole milk
3⁄4 cup white sugar
1⁄3 cup all-purpose flour
1⁄4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas
DIRECTIONS:
Have baked 9-inch pie shell ready.
In a large saucepan, scald the milk.
In another saucepan, combine the sugar, flour, and salt; gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened.
Cover and, stirring occasionally, cook for two minutes longer.
In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla.
Let sit until lukewarm.
When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
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