Banana Cream Pie

Today’s post is brought to us by Ashelynn D. Sanford. You can find her first published story in Forever Nocturne’s March 2010 issue.

Banana Cream Pie

1 cup sugar

½ cup cornstarch

½ teaspoon salt

4 ½ cups milk

6 egg yolks

2 tablespoons butter

4 teaspoons vanilla

Blend sugar, cornstarch, and salt in a saucepan. Stir in milk slowly until mixture is smooth. Cook, stirring over medium heat until mixture thickens and bubbles. Cook 1 minute. Beat egg yolks in small bowl. Stir in ½ cup of hot mixture, then stir back into saucepan. Cook, stirring one minute more. Slice bananas and place them on the bottom of the pastry shell. Pour mixture into cooled pastry shell. Press piece of plastic wrap over pie surface. Chill one hour.


Cream Puffs

½ cup shortening

¼ teaspoon salt

1 cup boiling water

1 cup sifted flour

4 beaten eggs

Add shortening and salt to boiling water and heat to boiling. Reduce heat, add flour all at once and stir vigorously until mixture forms ball around spoon, leaving pan clean. Remove from heat. Add 1 egg at a time, beating until mixture is thick and shiny and breaks from spoon. Shape one ungreased cookie sheet, using 1 tsp or 1 tbls of pastry for one puff. (depend upon size desired.) Bake at 450o for 20 minutes or longer. Cool. Cut one side of each puff and fill with cream or cream pie filling. Makes 1 dozen large or 3 small.

Banana cream pie filling is very good in this.

Thank you Ashelynn for sharing such a wonderful recipe!

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