Banana Cream Pie (Granny’s)
- 1 baked 9-inch pie shell (when baking a pie shell prick the bottom and side to
- 5 ¼ tablespoon cornstarch
- ¾ teaspoon
- 4 eggs, separated, beaten
- ¾ cup granulated sugar
- 3 ¾ cup milk
- ¾ teaspoon almond extract
Combine ½ the sugar, cornstarch and salt in top of a double boiler (I just use a regular pan but you need to watch the heat); add milk gradually while stirring constantly. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer stirring occasionally (you will have to turn the heat down if not on a double boiler or will burn). Stir a little of the hot mixture into the egg yolks beaten with the remaining sugar. Stir this mixture into the remaining mixture and cook for two minutes stirring constantly. Remove, cool and add almond extract. Pour into baked shell, alternately with banana (sprinkle banana’s with lemon juice to keep from browning) layers. Cover with meringue or whipped cream.
(The Good Housekeeping Cookbook, 1942)