1 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
2 eggs, lightly beaten
3 tablespoons butter
1-1/2 tsps vanilla extract
2 large firm bananas
1 pastry shell (9 inches), baked
1 cup heavy whipping cream, whipped
In a large saucepan, combine the first four ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat and stir 2 minutes longer. Remove from heat and stir a small amount of the hot filling into eggs. Return it all to the pan. Bring to a gentle boil; cook and stir 2 more minutes.
Remove from heat and gently stir in butter and vanilla. Press plastic wrap onto surface of custard – cover and refrigerate for about 30 minutes.
Slice bananas into the pastry shell. Pour the custard on top. Spread with whipped cream topping.
Chill for 6 – 8 minutes or overnight. Refrigerate leftovers.
DELICIOUSSSS!!!
Sorry, I meant to post this yesterday – but I had a headache that buckled my knees, so I grabbed my soft pink winter robe and hit the couch. Just me, a bottle of Tylenol, and endless Peach tea. Oh, and throbbing temples – let’s not forget them!
Joi
No related articles yet.
