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Banana Cream Pie
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  • 2-1/2 cups (600 ml) milk
  • 1/4 cup (60 ml) heavy cream
  • 2 egg yolks
  • 2/3 cup (150 ml) sugar
  • 4 Tbl cornstarch
  • 2 tsp (10 ml) vanilla
  • 2 Tbl margarine or butter
  • 2 bananas
  • 1 pie shell, pre-baked
  • Whisk together milk, cream and egg yolks.
  • Combine the sugar and cornstarch in heavy saucepan.
  • Whisk in the yolk mixture and cook over medium heat stirring for 5 minutes.
  • Stir the mixture constantly until comes to boil, about 7 minutes more.
  • Boil, stirring 1 minute.
  • Remove saucepan from heat and stir in vanilla, butter and banana.
  • Pour cooked filling into a baked pie shell and smooth top.
  • Finish with meringue or whipped cream topping.
This is a marvelous cream pie. For Chocolate cream pie omit banana increase the sugar 1 one cup and add 4 oz. chocolate chips.

For butterscotch cream pie....substitute 3/4 cup well packed brown sugar for granulated.

For coconut cream pie, add 1 1/2 flaked sweetened coconut to filling Sprinkle toasted coconut over top.

The above recipe is a basic cream recipe that I use for a variation of cream pies, and it never fails. No imitation taste! Enjoy Husband.

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