[Illustration: DREAMY BANANA CREAM PIE]
Make a baked “Water-Whip” Pie Shell, page 19.
Scald 2 cups milk in top of double boiler.
Mix 3 tablespoons flour, 2 tablespoons cornstarch, ½ cup sugar, ¼
teaspoon salt. Add gradually to scalded milk and cook until thick
and smooth, then cook 15 minutes longer, stirring constantly.
Beat 3 egg yolks slightly. Stir a small amount of hot mixture into
yolks, return to double boiler, and cook a few minutes longer.
Add 1 tablespoon butter or margarine, 1 teaspoon vanilla and blend.
Cool.
Slice 3 or 4 bananas and arrange in baked pie shell; cover at once with
cooled filling. At serving time, whip ½ cup heavy cream. Drop by
teaspoonfuls on filling around rim of pie, piling remaining cream
in center.
Decorate by inserting 2 banana slices, butterfly fashion, into cream at
tip of each serving.