My Grandma Decker was a fantastic baker! The holidays were always delicious at her home with cakes, pies, cookies, and other goodies! Among my favorites were her pies! As a newly married wife, I remember calling her and asking for her recipes and her baking advice. The below recipe has become a Thanksgiving staple in our home and definitely one of my husband's all time favorite desserts! Thanks Grandma!
Grandma's Banana Cream Pie (*see note for Coconut Cream Pie Variation)
INGREDIENTS:
- 2/3 cup sugar
- 1/3 cup flour
- 1/4 tsp. salt
- 2 cups whole milk, scalded
- 3 egg yolks, slightly beaten
- 2 Tbsp. butter
- 1/2 tsp. vanilla extract
- 1/2 tsp. banana extract
- 2 bananas
- 1 baked 9-inch pie shell
- whip cream (whipped with sugar and vanilla to taste)
DIRECTIONS:
1. Mix sugar, flour and salt; gradually add scalded milk.
2. Cook the above mixture over moderate heat, stirring constantly with a wire whisk until mixture thickens and boils. Continue cooking 2 minutes more; remove from heat.
3. Add a small amount of the
above mixture to egg yolks; stir egg yolk mixture into remaining hot mixture. Return to heat and cook 1 minutes, stirring constantly. Remove from heat.
4. Add butter, vanilla, and banana extract. Once mixed, cool slightly. Set aside.
5. Slice bananas and place across the bottom of the pie shell.
6. Pour filling over the banana slices. Chill 3 to 4 hours in the fridge.
7. Once chilled, spread whip cream over the pie. Store in fridge. Delicious!
*COCONUT CREAM PIE VARIATION:
- Omit the 1/2 tsp. banana extract and the 2 bananas
- Add 1 cup shredded coconut at the end of step 4, after the butter and vanilla
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