Monday, May 18, 2009

Banana Cream Pie--Hill's Version

So I kind of have my own little version of banana cream pie going on, that is based on the recipe in the red and white check book. Since I am not a pie crust fan, I like to use graham cracker crust coated with melted chocolate! I tried to remember to take a picture of it all made and ready to eat, but I totally forgot! So here is what it looks like after everyone devours it and loves it and tells you how great a cook you are! Don't be intimidated by making your own pudding from scratch, it's not hard at all, and turns out great as long as you follow the directions. Good luck!

3/4 c sugar
1/3 c flour
1/4 t salt
2 c milk (I use 1% and it works fine)
3 slightly beaten egg yolks
2 T butter
1 t vanilla
1 9 inch graham cracker pie shell
3 bananas peeled and sliced
1/3 c chocolate chips
2 t butter

First melt the chocolate chips and 2 t butter in a microwave safe bowl. Stir at 30 second intervals until melted and smooth. Spread with back of spoon chocolate all over the base and sides of the graham cracker pie shell. Let sit while you make the pudding.

In saucepan combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Remove from heat.
Stir small amount of hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add 2 T butter and vanilla. Slice 3 bananas in base of pie shell. Pour hot pudding over all. Pudding should cover banana completely. Cool and serve with whipped cream. (To prevent a skin from forming on the surface of filling, put waxed paper directly on top of hot filling, then remove when it's time to serve).

1 comment:

Kathy said...

What a great idea melting chocolate and putting it over the pie crust. I'll bet the combination with the banana pudding was delicious. Thanks for the recipe.

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