Banana Jubilee Pie

Name: Banana Jubilee Pie
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 1 pie, 8 serving(s)
Ingredients: 1 pie crust, 9-inch prebaked; 3/4 cup sugar; 1/3 cup all-purpose flour, sifted; 1/4 teaspoon salt; 2 cups milk, scalded; 3 eggs; 2 tablespoons butter or 2 tablespoons margarine; 1 teaspoon vanilla; 3 medium firm ripe bananas; 1 (16 ounce) can pitted dark sweet cherries (I used frozen dark sweet cherries plus 1 cup water and boiled them with the sauce); 2 tablespoons sugar; 1 tablespoon cornstarch; 2 teaspoons rum extract or 2 teaspoons rum flavoring

Submitted by Engrossed

"This is way better than any banana cream pie I’ve ever had. I liked it with whipped cream, my Hubby and Mother liked the cherry topping. I tried this with 2x the bananas and it wasn’t as good…it was mushy."

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Ready In:: 5hrs 30mins
Ingredients:: 13
Yields:: 1 pie
Serves:: 8

ingredients

Pie
1 pie crust, 9-inch prebaked
³⁄₄ cup sugar
¹⁄₃ cup all-purpose flour, sifted
¹⁄₄ teaspoon salt
2 cups milk, scalded
3 eggs
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vanilla
3 medium firm ripe bananas
Optional Jubilee Sauce
1 (16 ounce) can pitted dark sweet cherries (I used frozen dark sweet cherries plus 1 cup water and boiled them with the sauce)
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons rum extract or 2 teaspoons rum flavoring

directions

Prepare pie-crust, bake and cool.
Mix sugar, flour, and salt in a medium heavy saucepan. Slowly stir in scalded milk. Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute. Remove from heat.
Beat eggs in a small bowl. Slowly stir in ½ cup of the hot mixture; stir back into the pan. Cook stirring constantly, over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat.
Stir in butter or margarine and vanilla; cool.
Peel and slice one banana and place in the bottom of the baked pie-crust. Spread half of the custard over the banana. Repeat with another banana and remaining filling. Cover with plastic wrap and chill in the refrigerator 4-5 hours or until set.
Just before serving, peel and slice diagonally the remaining banana and arrange in a rosette on the top center of the pie. Top with one or two spoonfuls of the jubilee sauce and/or whipped cream, if desired.
Serve with remaining sauce, if desired.
Optional Jubilee Sauce:
Drain syrup from cherries into a 1-cup measuring cup; add water to make 1 cup. Set cherries aside.
Mix sugar and cornstarch in a small saucepan. Stir in cherry liquid.
Cook, stirring constantly, until sauce thickens and boils 3 minutes.
Stir in rum extract or flavoring and cherries. Cool.

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Reviews

This was one of 3 pies I made for Thanksgiving, & was one of a handful of newcomer recipes to our holiday table! The cherry sauce was, I think, what made this pie such a big hit ~ At least that's certainly the case with me! Really an outstanding pie! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike

RECIPE SUBMITTED BY

Engrossed

212

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.

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