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Banana Custard Pie


© Molly Katzen

The custard for this pie cooks on the stovetop and needs no further baking. You have your choice of crusts: a regular pie crust, pre-baked, or a graham cracker crust. Either kind will go beautifully with the banana-custard filling.

NOTE: The custard calls for three large egg yolks, beaten. Separate the eggs ahead of time, placing the yolks in a small bowl covered tightly with plastic wrap, and let the yolks come to room temperature. Beat the yolks with a fork shortly before using. You can use the egg whites for some other purpose.

1 prepared (baked) 9-inch pie crust or graham cracker crust
3 medium-sized ripe bananas
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
50 drops SweetLeaf SteviaClear
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon dried lemon peel
3 large egg yolks, beaten
Whipped cream or whipped topping
Slice the bananas, and distribute the slices in the baked/prepared pie crust. Set aside

Place the cornstarch and salt in a medium-sized saucepan, and add a little of the milk, whisking until the cornstarch is completely dissolved. Pour in the remaining milk, and place the saucepan over medium heat. Heat, whisking frequently, until the mixture becomes visibly hot. Add SteviaClear, extracts, and lemon peel, then drizzle in the beaten egg yolks, still whisking. Cook over medium heat until thick – about 5 to 8 minutes longer.

Pour the hot custard over the banana slices in the crust, and let cool to room temperature. Let it sit for at least 2 hours. The custard will thicken further as it cools.

Top with a generous amount of whipped cream or whipped topping just before serving.

Yield: About 6 servings

 
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