Banana Cream Pie


  • 1 baked, 9 inch pie shell

  • 6 T cake flour

  • 2/3 cup sugar

  • ¼ tsp salt

  • 1 ¾ cups milk

  • 2 egg yolks

  • 1¼ t vanilla

  • 1 cup heavy cream, whipped (1/2 for filling)

  • 2 ripe bananas sliced

  • ½ lemon, juiced

  • Garnish (optional):  Zest from 1 orange, or Sprinkle of cinnamon



Watermelon Salad


Combine flour, sugar, and salt together in the top of a double boiler. Mix with a fork and add milk.  Stir with a whisk until smooth.  Cook over hot water and continue to whisk until the mixture thickens. Cook an additional 15 minutes, stirring occasionally. Pour ¼ cup of warm filling into egg yolks and beat vigorously. Return mixture to double boiler and simmer for an additional 2 mins while stirring. Remove from heat. Once cooled, add vanilla and chill in the refrigerator. Fold in ½ of whipped cream, saving the rest for topping.  

Slice bananas and sprinkle with juice from ½ of a lemon. Layer cream filling and sliced bananas in prepared pie crust. Once complete, top with remaining whipped cream. Sprinkle with orange zest or cinnamon, if desired.  Enjoy!