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Categories:Viewed: 23 - Published at: 3 years ago
Ingredients
- 1 cup sugar
- 14 cup cornstarch
- 12 teaspoon salt
- 3 cups milk
- 2 eggs, lightly beaten
- 3 tablespoons butter
- 1 12 teaspoons vanilla extract
- 2 large firm bananas
- 1 pastry shells, baked (9 inches)
- 1 cup heavy whipping cream, whipped
- 1 tablespoon sliced almonds, toasted
Method
- 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.
- 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.
- Remove from the heat.
- Gently stir in butter and vanilla.
- Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.
- 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.
