Moosewood - Butterscotch Banana Cream Pie

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* Exported from MasterCook *

 

Butterscotch Banana Cream Pie

 

Recipe By :Moosewood Collective

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 10-inch prebaked pie shell

Filling

1/4 cup cornstarch

1/2 cup packed brown sugar

2 cups milk

3 large egg yolks -- lightly beaten

2 tablespoons butter

1 teaspoon pure vanilla extract

3 bananas -- (3 to 4) sliced

 

In a heavy saucepan, combine the cornstarch and brown sugar. Slowly add enough

milk, a little at a time, to make a smooth paste. Add the rest of the milk and

the egg yolks and whisk until smooth. Cook on medium heat, stirring constantly,

until the mixture becomes thick, about 10 to 15 minutes. If it starts to become

lumpy, reduce the heat slightly and stir more vigorously. Remove from the heat

and stir in the butter until it melts. Add the vanilla and the bananas and stir

well. Pour the filling into the prebaked pie shell and refrigerate until cold,

about 2 hours.

 

Variation: Use a sweet pastry crust.

 

Source:

" Moosewood Restaurant Book of Desserts "

Copyright:

" 1997 by Vegetable Kingdom, Inc "

 

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Per Serving (excluding unknown items): 193 Calories; 7g Fat (31.9% calories from

fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 68mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1

Fat; 1 Other Carbohydrates.

 

NOTES : When Mooosewood's Lisa Wichman helped her mother make cream pies, her

job was to stir the custard until it thickened. That seemed to take an eternity

back then, but in actuality, our Butterscotch Banana Cream Pie is quite simple

and fast to make, especially if you have a prebaked pie crust in your freezer.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0