Directions

Crust

1. Heat oven to 350F

2. On a floured surface, roll dough to fit a 9” pie plate

3. Bake 20 minutes or until the edge is golden brown

4. If you prefer you can line the crust with foil and add pie weights or beans (or poke small holes)

5. When the edge is golden brown, remove foil and weights. If the bottom isn’t brown, bake for a couple of more minutes.

6. Cool crust on a wire rack.

Filling

1. In a medium saucepan, combine the sugar, flour, and salt.

2. In a separate bowl, whisk together milk, eggs, and vanilla.

3. Add the milk mixture to the sauce pan. Cook over low heat, whisking quickly and constantly until the mixture is thick and bubbly. This step is very important so the eggs don’t curdle. Once it’s thick, stir constantly for 2 more minutes or until the mixture is pudding consistency.

4. Remove from heat and add butter. Stir until the butter is melted.

5. Slice bananas into ½” pieces. Spread evenly over the crust.

6. Pour filling over bananas.

7. Cool on a wire rack for one hour. If it won’t be eaten right away after it’s cool, cover with plastic wrap or foil and refrigerate.

8. It’s delicious as it is but if you want to add whipped cream, add it right before serving.

9. Add more banana slices on top of the whipped cream, if desired.