Banana Cream Pie
Does your boyfriend enjoy the feel of something soft and sweet and wet on his tongue? If no, dump him. If yes, whip up a sumptuous creamy yummy banana cream pie. Yes I said cream twice because it is oh so very creamy.
My diligent baking assistant was kind enough to photograph a step by step tutorial so even those of you not kitchen inclined should be able to follow along.
1 9 inch baked pastry shell or graham cracker crust
3 T. cornstarch
1 2/3 cup water
1 (14 oz.) can sweetened condensed milk
3 egg yolks, beaten
2 T. butter
1 tsp. vanilla extract
2 bananas sliced
In a heavy saucepan, dissolve cornstarch in water. Stir in condensed milk and egg yolks; cook and stir until thickened and bubbly.
I know, it takes forever, but just keep stirring until the pudding is really thick otherwise you will end up with pie shell full of vanilla soup.
Remove from heat, add butter and vanilla. Let cool slightly. Arrange bananas on the bottom of pie shell, pour filling in.
Cover and chill 4 hours until set. keep refrigerated.
What to do with those long 4 hours before you can shove your face in some pie? Deep condition your hair, do an oatmeal exfoliation, and file your nails. Oh and don’t forget to clean the kitchen. Men hate an untidy kitchen.
Ok, all nice and prettied up? Time for the topping. I love homemade whipped cream the best but under the hot studio lights we had to use Cool Whip.
Well, looks like the pie has set up nicely. My assistant will just take a nice photo for the foodies among you.
(Find Sheeny’s foodscapades at foodonmytits.com)