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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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The cooking time includes chilling overnight. 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 (9 inch) pastry shells (baked) |
1 cup heavy whipping cream, whipped |
1 tablespoon almonds, sliced and toasted |
Directions:
1. In large saucepan, combine the sugar, cornstarch, salt and milk until smooth.
2. Cook and stir over medium-high heat until thickened and bubbly.
3. Reduce heat; cook and stir 2 minutes longer.
4. Remove from the heat.
5. Stir a small amount of hot filling into edges; return all to the pan.
6. Bring to a gentle boil; cook and stir 2 minutes longer.
7. Remove from the heat.
8. Gently stir in butter and vanilla.
9. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.
10. Slice the bananas into pastry shell; pour the custard over top.
11. Spread with whipped cream; sprinkle with almonds.
12. Chill for 6-8 hours or overnight.
13. Refrigerate leftovers.
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