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Banana Jubilee Pie

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“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.”
READY IN:
5hrs 30mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare pie-crust, bake and cool.
  2. 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.
  3. 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.
  4. Stir in butter or margarine and vanilla; cool.
  5. 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.
  6. 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.
  7. Serve with remaining sauce, if desired.
  8. Optional Jubilee Sauce:
  9. Drain syrup from cherries into a 1-cup measuring cup; add water to make 1 cup. Set cherries aside.
  10. Mix sugar and cornstarch in a small saucepan. Stir in cherry liquid.
  11. Cook, stirring constantly, until sauce thickens and boils 3 minutes.
  12. Stir in rum extract or flavoring and cherries. Cool.

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