July 30, 2008

Banana Cream Pie

2 sliced bananas
¼ C. Soft Cream Cheese
2/3 C. Sugar
¼ C. Cornstarch
½ tsp. Salt
1 ½ C. Evaporated Milk
1 ½ C. Whole Milk
4 Beaten Egg Yolks
2 T Butter softened
1 T. Vanilla

Mix in a 2 qt. sauce pan: sugar, cornstarch, salt, evaporated milk, and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute. Remove from heat and slowly pour half of the hot mixture into the eggs and stir until it is completely incorporated. Then pour the egg mixture into the pot with the other half of the mixture and continue cooking on medium heat until it reaches boiling stage again. Add the cream cheese and mix with a hand mixer until it dissolves. Remove from heat and add the vanilla and butter and keep mixing with the hand mixer until it is blended. Let pudding stand for 10 minutes but while still warm pour half in the pie shell and layer with bananas then pour remainder of pudding on top.

When pie is completely cooled top with fresh whipped cream and garnish with sliced almonds.