EDITOR’S NOTE: These recipes by Erica Derr first appeared in the April 2005 issue of Our State.
Yield: 1 pie.
⅔ cup sugar
½ teaspoon salt
2½ tablespoons cornstarch
1 tablespoon flour
3 cups whole milk
3 egg yolks, slightly beaten
1 tablespoon butter
1½ teaspoons vanilla extract
1 9-inch pie crust, baked and cooled
2 to 3 large bananas (sliced)
1 tablespoon dark rum
whipped cream topping (optional)
Mix sugar, salt, cornstarch, and flour in a saucepan. Gradually stir in the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat. Stir a little of the mixture into egg yolks.
Next, blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla extract. Add rum to pie mixture. Place sliced bananas in the bottom of pie shell. Pour pie mixture into baked pie shell. Chill for 2 hours. Top with whipped cream topping if desired.
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