Banana Cream Pie

One of our favorite pie at home. Simple to make, great served warm, perfect at room temperature, best served chilled. Anytime you want, you can have this pie, breakfast or dessert, seriously :D

Crust

Ingredients

This pie is very forgiving, you can use any recipes of crust of your favorite, mine below is oil based crust

• 1 1/2 c AP flour

• 1 tsp sugar

• a pinch of salt

• 1/2 c vegetable oil

• 2 tbsp milk

Directions

Combine dry ingredients, mix well. Stir oil and milk together then pour into flour mixture. Mix until it forms a ball. Press into an 9 inch pie pan. Pricked with fork and baked at 400 F until lightly browned (about 10-15 minutes).

Filling

Ingredients

• 2 1/4 c milk

• 3/4 c sugar

• 1/2 c AP flour

• a pinch of salt

• 3 yolks

• 1 tsp vanilla essence

• 2 banana, sliced

Directions

Halve the milk and heat first amount of milk until simmers.

Mix dry ingredients well. Mix in yolks and vanilla and followed with the other half amount of milk. Add in sliced bananas, and mash well.

Pour mixture into simmering milk and stir until thickens (not too long or it will curdle, if that happens don't worry! Just run it through a blender).

Pour filling into baked pie shell

Meringue

Ingredients

• 3 egg whites

• 1/4 tsp lemon juice

• 1/4 c sugar

Directions

Beat egg whites and lemon juice in large bowl with electric mixer until a firm froth. Gradually beat in sugar, 1 tbsp at a time, until sugar is dissolved and stiff. Pile on top of pie sealing to edges. Bake in 350 F for 10 minutes max (golden brown). As you can see, I decorated my pie with more banana slices (about 1 banana).

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