| BANANA CREAM PIE |
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One 9-inch pie1 baked 9-inch pastry shell 2/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups milk 2 egg yolks, slightly beaten 1 tablespoon Butter Flavor CRISCO 1-1/2 teaspoons vanilla 1 large banana Prepare pastry shell. Cool. Set aside. In 2-quart saucepan combine sugar, cornstarch and salt. Blend in milk. Cook and stir over medium heat until mixture thickens. Remove from heat. Blend small amount of hot mixture into egg yolks. Blend back into hot mixture, stirring to combine. Cook and stir over medium heat until mixture boils. Boil for about 1 minute, stirring constantly. Remove from heat. Blend in Butter Flavor Crisco and vanilla. Cool to lukewarm. Thinly slice banana; arrange slices evenly on bottom and sides of pastry shell. Pour filling over bananas, spreading evenly. Refrigerate until completely cool. Top with whipped cream, if desired. Coconut Cream Pie: Follow the recipe above. omitting banana. Stir 2/3 cup flaked coconut into filling after adding Butter Flavor Crisco and vanilla. |
