Serves: 5
Total Calories: 502
Yield: 1 pie
Prep time:
Cook time:
1. combine cornstartch, sugar, and salt in a medium saucepan. Add milk and cream, and cook until smooth and thick.
2. Put 1/3 c of the mixture in a small bowl and add the beaten egg yolks. Return mixture to pan.
3. Continue cooking 2-3 minutes, or until thick.
4. Remove from heat and add butter and vanilla. Pour into pie shell over sliced bananas and refrigerate for 1 hour. Serve with whipping cream.
5. For chocolate cream pie, decrease the sugar to 3/4 cup and add chocolate syrup with the vanilla and butter. Pour into pie shell, omitting bananas. Chill 1 hour and serve with whipping cream
This FEATURED RECIPE: Versatile Cream Pie Filling recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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