Toddle House Banana Cream Pie Makes 1 (9-inch) pie. Recipe is by Betty Matherne LaBauve, of Plaquemine. 1 cup sugar 11/2 cups water, divided 1/2 tsp. salt 4 tbls. butter 1⁄3 cup cornstarch 4 egg yolks, slightly beaten 1 tsp. banana extract 1/2 tsp. vanilla extract 2 bananas, sliced 1 (9-inch) pie crust, baked Whipping cream, whipped, or Cool Whip, for garnish 1. Combine sugar, 1 cup water, salt and butter in a saucepan. Heat on stove top on medium heat for about 8 minutes or until sugar dissolves. 2. Blend the cornstarch with the remaining 1/2 cup water. Add to the sauce pan, stirring until smooth and clear. 3. While stirring, quickly add in the egg yolks, beating well. When mixture has thickened and is smooth, remove from heat and add the extracts. Cool to room temperature. 4. Put banana slices in the baked pie shell and add filling. Top with whipped cream or Cool Whip. Refrigerate until served.
Posted on: Sat, 29 Mar 2014 14:11:00 +0000
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