Grandma Julie (my mother-in-law) is an excellent home cook! She has worked for the Lion House (A favorite for SLC residents) for 37 years, and has shared many of her recipes for the Lion House cook books. So you know, if it comes from Grandma Julie, it’s going to be delicious. Grandpa Dave especially LOVES banana cream pie, so it’s a staple for all of our favorite holidays! Especially Thanksgiving! We all need more pie recipes right!? The best thing about this pie is that you can microwave it. Yep, I said it, the filling can be microwaved! How easy is that!? Banana Cream Pie by Julie Ulrich (Click here to Print) Crust: 1 cup of flour 1/2 cup of butter 1/4 cup of powdered sugar Combine Flour, room temperature butter, and powdered sugar in a mixing bowl. Then use your fingers to press the dough into a pie pan. It’s easier to do this if you dip your fingers in a little flour first so the dough doesn’t stick to your fingers. Don’t worry if it’s not perfect, this isn’t necessarily a PRETTY pie, it’s just easy and delicious. Prick with a fork so you don’t get air bubbles under the crust. Bake at 400 degrees for 7 minutes, or until it’s a light golden brown on the edges. Filling: 3/4 c. sugar 1/3 c. flour 1/4 teaspoon salt 1 1/2 cups of milk 1/2 cup of heavy whipping cream 3 egg yolks 2 T. butter 1 teaspoon of vanilla 4 bananas sliced Mix sugar flour and salt in a large microwaveable bowl. Gradually add milk and cream. Microwave on high for 3-5 minutes. Stopping to stir every minute or so. Continue cooking until it’s thick and would coat the back of a spoon. Add beaten egg yolks slowly so not to cook yolks. Mix in well. Cook for 2 more minutes. Add vanilla and butter. Mix 2 sliced bananas into the filling. Then slice the other bananas and line the crust with them. Pour the banana filling into the crust. Refrigerate until cold. Top with whipped cream! Jessica
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