Ingredients ¾ cup white sugar ⅓ cup all-purpose flour ¼ teaspoon salt 2 cups milk
3 egg yolks, beaten 2 tablespoons butter 1 ¼ teaspoons vanilla extract 1 (9 inch) baked pastry shell, cooled 4 bananas, sliced
Directions Preheat the oven to 350 degrees F (175 degrees C).
Mix sugar, flour, and salt in a pot. Add milk slowly. Stir frequently over medium heat until mixture boils and thickens. Cook and stir for 2 more minutes, then remove from heat.
Whisk egg yolks in a medium basin with a little hot milk mixture until creamy, then slowly add to saucepan.
Stir continuously over medium-low heat until mixture coats the back of a spoon, about 2 minutes more. Remove from heat and add butter and vanilla.
Fill pastry shell with sliced bananas; pour pudding mixture on top to cover.
Bake 12–15 minutes in preheated oven until filling settles. Let pie cool fully on a wire rack, then refrigerate for at least 1 hour before serving.
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