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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 8 |
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Ingredients:
1 cup sugar |
1/4 cup cornstarch |
1/2 teaspoon salt |
3 cups milk |
2 eggs, lightly beaten |
3 tablespoons butter |
1 1/2 teaspoons vanilla extract |
2 large firm bananas |
1 pastry shells, baked (9 inches) |
1 cup heavy whipping cream, whipped |
1 tablespoon sliced almonds, toasted |
Directions:
1. In large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.
3. Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.
4. Slice the bananas into pastry shell; pour the custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6-8 hours or overnight. Refrigerate leftovers.
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