Custard for Banana Cream Pie Filling

In a large sauce pan, beat 6 egg yolks, 1 1/2 C. Sugar, 6 T. Cornstarch, and 1/2 tsp. Salt;stir in

3C. milk, and 2 T. butter. Cook over med. heat, stirring constantly, until the butter melts and the mixture thickens about 6 minutes.

Remove pan from heat and stir in 2 tsp. Mexican Vanilla.

Transfer custard to a l bowl, and cover with plastic wrap on its surface to prevent skin from forming. Refrigerate for 2 hours. Whip 1 C. whipping cream and fold into the cooled custard. Slice 3 bananas into each prepared and cooled crust and spoon custard over them.

Chill.

( if you can wait! - Or eat the custard without a crust, either way you won't be dissapointed!)

This makes enough custard for two- 10" pies:) YUMMY! Or make 3 smaller pies, you get the idea, it makes a lot.. it can be halved- but why would you do that if you are going to the trouble to make one, share with a neighbor, or friend, teacher, have a party:)

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You will need two pie crusts, baked, and cooled. Try my recipe here-
Easy & Yummy Pie Crust

Easy & Yummy Pie Crust

Cream Together with Mixer:

1/4 C. butter

1/4 C. Margarine

2/3 C. shortening

Add:

1 T. Sugar

1/2 tsp. B. Pwd.

1 tsp. Salt

1 T. Pwd. Milk

(add half of the flour and mix, and then add ice water and the remaining flour, mix )

3 C. sifted all purpose flour

1/2 C. cold water - may need 1 T. more water

Roll out very thin on a floured counter in a circle, fold in half and then in fourths,pick up and set into pie pan, unflod and crimp edges.

Bake at 450 degrees for 10-12 minutes- (lightly golden edges)

Makes two 10" and one 8" Crust.

If you are making a filled pie, use the baking instructions for your pie recipe.

Mine are  mostly 450 degrees for 45- 60 minutes:)

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