Banana Cream Pie

2010 Pie Baking Contest Winner

1st Place Youth Other Category

Submitted by: Brady Lester

Oil Pastry

2 cups sifted all-purpose flour
1 ½ teaspoons salt
½ cup oil
4 to 5 tablespoons cold water or milk

Sift together flour and salt. Pour oil and cold water or milk into measuring cup (but do not stir). Add all at once to the flour mixture. Stir lightly with fork. Form in ball; flatten slightly.

Roll between two 12 inch squares of waxed paper. (first dampen table slightly so paper won’t slip). When dough is rolled to edges of paper, it will be right thickness for crust. Peel off top sheet of paper and fit dough, paper side up, into pie plate. Remove paper. Finish pie shell, following directions, page 292, for single- or double-crust pies. Makes enough pastry for one 8 or 9 inch double crust pie.

  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • or 3 tbsp cornstarch
  • ¼ tsp salt
  • 2 cups milk
  • 3 slightly beaten egg yolks
  • 2 tbsp butter or margarine
  • 1 tsp vanilla
  • 1 9 inch baked pastry shell
  • 1 recipe Meringue

In saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Cool to room temperature. (To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl. Slice 3 bananas into cooled 9 inch pastry shell, top with vanilla cream filling and meringue.

Meringue: Beat 3 egg white with ¼ tsp cream of tartar and ½ tsp vanilla till soft peaks form. Gradually add 6 tbsp sugar, beating till stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake in moderate oven (350) about 12-15 minutes or till meringue is golden. Cool.