This is the base I use for banana cream pie. It's based on "Banana Cream Pie I" from allrecipes.com.
1/2 cup white sugar
1/3 cup flour
1/4 tsp salt
2 cups 3% milk (not skim!)
2 eggs, beaten
2 Tbsp butter
1 1/2 tsp vanilla
1x9" deep dish pie crust, baked
1/2 cup white sugar
1/3 cup flour
1/4 tsp salt
2 cups 3% milk (not skim!)
2 eggs, beaten
2 Tbsp butter
1 1/2 tsp vanilla
1x9" deep dish pie crust, baked
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten eggs, and immediately add egg mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring.
Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Cover with plastic wrap and chill for several hours.
If you want this to be a banana pie, simply add sliced bananas on top when you serve it.
