Here’s another recipe from Susan Simmons, a longtime baker at Mrs. Rowe’s Country Buffet who now works in the catering arm. Pouring the hot custard over the bananas infuses an incredible banana flavor into the creamy custard, making for an ultimate pie experience. When you prepare the egg yolks for the custard, remember to save the whites for the meringue!
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Mix the egg yolks, sugar, and cornstarch together. Using a double boiler, heat the milk until it boils. Whisk in the egg mixture and cook, stirring occasionally with the whisk, for about 4 minutes, until very thick. Remove from the heat and stir in the butter and vanilla.
Step 3
Slice the banana and arrange the slices in the crust. Pour the filling over the bananas and top with the meringue, sealing the edges well.
Step 4
Bake for about 30 minutes, until golden brown. The filling should wobble very slightly in the center when the pan is jiggled. Custards continue to cook when taken out of the oven, so don’t overdo it. Cool to room temperature on a wire rack, then chill in the refrigerator for 3 to 4 hours before slicing. Serve cold.
