The Farmer Family Cookbook

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Jennifer: Deb gave this recipe to me years ago. I have used it as a base to make coconut cream pie aw well.

Ingredients

• .750.075 cup sugar
• 30.3 tbsp corn starch or .33 cup flour
• .250.025 tsp salt
• 20.2 cups milk
• 30.3 slightly beaten egg yolks
• 20.2 tbsp butter
• 10.1 tsp vanilla
• 30.3 large bananas, sliced
• 9" pre-cooked pie crust

Meringue:

• 30.3 egg whites
• .50.05 tsp vanilla
• .250.025 tsp cream of tartar
• 60.6 tbsp sugar

Steps

1. Slice the bananas into the bottom of the pie shell and set aside.
2. In a medium saucepan mix together the sugar, flour, and salt. Gradually stir in the milk. Cook and stir till bubbly and then cook for 2 minutes. Remove from heat.
3. To the beaten eggs, add a couple of spoonfuls of the hot mixture, stirring well, then add all the eggs to the saucepan. Stir well and cook for 2 more minutes.
4. Remove the filling from heat and add the butter and vanilla. Pour the filling into the pie crust.
5. Make meringue by beating the egg whites with the cream of tartar and vanilla until a soft stiffness. Beat in the sugar. Spread over the hot filling. Bake for 12-15 minutes at 350 degrees.

Coconut cream pie variation:

1. Omit the bananas. Add 1 cup of shredded coconut and a 1/2 tsp coconut extract to the mixture before pouring into a graham crust. Top pie with whipped cream and toasted coconut.