Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/8819/
Banana Cream Pie
Yield: 4 servings
Preparation Time: and Active Time: 30 min; Total Time: several hours
Ingredients
| 3/4 | cup | Wild Harvest Organic Raw Cane Sugar | |
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| 1/3 | cup | corn starch | |
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| 1/2 | teaspoon | sea salt | |
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| 3 | cups | half and half | |
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| 4 | Wild Harvest Organic Large Brown Eggs, yolks only, beaten | ||
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| 1 | teaspoon | Wild Harvest Organic Pure Vanilla Extract | |
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| 1 1/2 | cups | crushed vanilla wafers | |
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| 5 | tablespoons | butter, melted | |
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| 3 | ripe bananas, sliced | ||
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| sliced almonds, toasted | |||
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| whipped cream | |||
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Directions:
In medium saucepan, combine sugar, corn starch and salt; whisk in half and half. Cook over medium heat, whisking constantly, until bubbly; continue cooking 2 minutes, whisking constantly. Remove from heat.
Whisk small amount of sauce into egg yolks to temper them; whisk egg mixture into sauce; continue cooking 2 minutes, whisking constantly. Remove from heat and whisk in vanilla. Cool completely, stirring occasionally (about 1 hour).
Meanwhile, in medium bowl, combine crushed cookies and butter; transfer to a 9-inch pie plate; press into bottom and up sides. Bake in a preheated 350 degrees F oven 6-8 minutes. Cool completely.
Place 2/3 banana slices on bottom and sides of pie crust. Layer with 1/2 the custard, remaining banana slices and remaining custard; refrigerate several hours or until set. Sprinkle with toasted almonds and dollop with whipped cream before serving.
Recipe and photo used with permission from Wild Harvest
Please note that some ingredients and brands may not be available in every store.
Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/8819/
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