It's Banana Time

I placed an order with the South Florida Produce Company last week and received lots

of Florida like bananas. Do you know what those are? It takes almost 2 bananas to equal one your purchase at the store, but they are very sweet and good.


So tonight is card playing night and I decided to make a Banana Cream Pie with those Bananas. When Jon came home he really wanted a piece and said I should have made two. :)

But, we will wait till tonight to eat it. Hard I know and a strong will it takes for sure!


If you do NOT like to make pie crusts, you will love this stir and pat in pie crust recipe. No rolling at all!


NO Roll Pie Crust

1 1/2 cups all-purpose flour

1 1/2 teaspoons sugar

1/2 teaspoon salt

1/2 cup oil

2 tablespoons milk

Instructions

Mix together the flour, sugar, and salt. 

Add the oil mixture to the dry ingredients, and stir together with a fork until the flour is all moistened.

Press the dough evenly in a pie plate, covering the bottom and the sides. 

If you want to crimp the edges, go right ahead. But there's no need if you don't want to.

Bake 15 to 20 minutes in a 350 degree oven until slightly brown. Cool


Pudding for pie 1/3 cup All-purpose flour

1/4 tsp Salt

1 cup plus 3 Tbsp Sugar

2 1/2 cups Milk

4 eggs, large

1 tsp Vanilla extract

1 tbsp Butter

4 Bananas

  1. In a medium saucepan, whisk together 1 cup sugar, flour, and salt. In a medium bowl, whisk together milk. Whisk milk mixture into sugar mixture until smooth. Cook over medium heat, whisking constantly, for 10 to 12 minutes or until mixture starts to thicken.

  2. Add a little of the pudding mixture to the eggs and stir well. Then add all of the pudding and egg mixture back into the pan and continue to cook until nice and thick.

  3. Remove from heat, and whisk in butter and vanilla.

  4. Cool the pudding until slightly warm, add the cut up bananas and then add it all to the pie crust.

  5. I keep the oven on 350 during this time so it is ready when the meringue is ready for the oven.


MERINGUE

In a large bowl, beat egg whites with a mixer at medium-high speed until soft peaks form. Gradually add remaining 3 tablespoons sugar, beating until stiff peaks form. Spread meringue onto custard.

Bake for 12 to 15 minutes or until golden brown. Serve warm, or cover and refrigerate for up to 2 days.


This recipe was adapted from Paula Deen's Homestyle Banana Pudding recipe on Pinterest.


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Joan Fricker

Fort Myers, Florida

jfricker@fourway.net

574-514-1423

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