Easy Recipe Finder
Recipe Feeder
1-1/2 cups sour cream
3 egg yolks
3/4 cup sugar
2 tbsp cornstarch
1 tsp vanilla extract
2 medium bananas
2 tbsp lemon juice
1 baked 9-inch pie shell
1 Place the sour cream into the top part of a double boiler and heat over boiling water until moderately hot. The cream will get thinner as its heats.
2 Beat the egg yolks lightly in a mixing bowl and stir in the sugar and cornstarch. Gradually add the hot sour cream, stirring vigorously. Cook over boiling water for 15 to 20 minutes, until thick. Remove mixture from the heat, add the vanilla and cool.
3 Peel and slice the bananas and sprinkle with the lemon juice. Put half of the bananas on the bottom of the baked pie shell and spoon half of the cool filling over them. Cover with the remaining bananas and then the remaining filling. Chill for several hours before serving.
3 egg yolks
3/4 cup sugar
2 tbsp cornstarch
1 tsp vanilla extract
2 medium bananas
2 tbsp lemon juice
1 baked 9-inch pie shell
1 Place the sour cream into the top part of a double boiler and heat over boiling water until moderately hot. The cream will get thinner as its heats.
2 Beat the egg yolks lightly in a mixing bowl and stir in the sugar and cornstarch. Gradually add the hot sour cream, stirring vigorously. Cook over boiling water for 15 to 20 minutes, until thick. Remove mixture from the heat, add the vanilla and cool.
3 Peel and slice the bananas and sprinkle with the lemon juice. Put half of the bananas on the bottom of the baked pie shell and spoon half of the cool filling over them. Cover with the remaining bananas and then the remaining filling. Chill for several hours before serving.
