This recipe is in honor of my mother Nancy Taylor. She is/was the best baker in Champion, Ohio. Well, at least my family thought so!! Everything was homemade in our house. Breads, cakes, cookies and pies. My mom’s pies were always a big hit. The best thing was my mom made dessert EVERY night. After dinner ,we had the very best sweets imagined. Banana cream pie was always put a smile on my family’s face!
3/4 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees for 12 to 15 minutes. Chill for an hour.
Top with whipped topping.