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.
Serving size: Complete recipe
Calories 3166 Calories from Fat 1389
% Daily Value*
Total Fat 157 g241.2%
Saturated Fat 83.7 g418.6%
Trans Fat 0 g
Cholesterol 623.3 mg207.8%
Sodium 1746.8 mg72.8%
Total Carbohydrates 411 g137.1%
Dietary Fiber 18.2 g72.9%
Sugars 177.7 g
Protein 47 g94.1%
Vitamin A 67.6% Vitamin C 55.6%
Calcium 82.1% Iron 53%
*Based on a 2000 Calorie diet