Banana Cream Pie

Title:
Banana Cream Pie

Yield:
6 Servings

Categories:
Pastries,
Silvia




Ingredients:





     8 oz Short Or Flaky Pastry


     4 oz Sugar


     4 ts Cornflour


     1 pn Salt


     1 pt Milk


     3    Egg Yolks


   1/2 oz Butter


   1/4 ts Vanilla Essence


     3 md Bananas


 2 1/2 fl Double Cream






 Roll out pastry to fit an 8 inch pie plate. Flute edges and bake "blind"


 that is, bake without a filling. To preserve shape of pie, fit a circle of


 greaseproof paper into pastry-lined dish and fill with dried beans. Remove


 paper and beans for last 5 minutes of baking time - about 25 minutes in


 all.


 


 Meanwhile, make the cream filling.


 


 Mix sugar, cornflour and salt together in a saucepan. Add milk gradually.


 Stir until mixture comes to the boil and for 1 minute longer. Stir half of


 the mixture into the slightly beaten egg yolks. Return to the pan and boil


 1 minute. Remove from heat. Blend in butter and vanilla, and leave to cool.


 Slice bananas into base of cooled pastry shell. Cover with cream filling.


 Chill. Before serving, whip double cream and pipe or spoon round edge of


 pie.


 Recipe By     : Old Magazine clipping from England, Sixties?


 


 Posted to EAT-L Digest 17 October 96


 


 Date:    Fri, 18 Oct 1996 09:55:31 EDT


 


 From:    erika metzieder