Home Made Banana Cream Pie
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||6 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Egg yolks/1 whole egg||2|
|Lemon extract/Vanilla extract||1⁄2 Teaspoon|
|Baked 9 inch pie shell||1|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Mix sugar, flour, and salt in top part of double boiler.
Gradually stir in milk and cook over boiling water until thickened, stirring constantly.
Cover and cook for 10 minutes longer, stirring occasionally.
Beat egg and add a small amount of milk mixture; return to double boiler and cook for 2 minutes over hot, not boiling, water, stirring constantly.
Remove from heat and add butter and extract; cool.
Slice 2 bananas into baked shell.
Pour cooked mixture over bananas at once.
Chill for at least 1 hour.
Put coconut in shallow pan and toast by baking in moderate oven (350°F.) for 10 minutes, or until lightly browned, stirring occasionally; cool.
Just before serving, spread pie with whipped cream.
Peel remaining banana and score lengthwise with fork; slice thin and arrange around edge of pie; put toasted coconut in center.