1 c C&H Dark Brown Sugar
1/4 c All-purpose flour
1/4 ts Salt
1/4 c Cold water
2 Egg yolks
1 c Boiling water
1 tb Butter
1/2 ts Vanilla
1/4 c Evaporated milk
1 8″ or 9″ pastry shell
— (baked and cooled)
4 Ripe bananas *
* Original recipe calls for “3 or 4 ripe bananas”
Mix sugar, flour, and salt in saucepan. Stir in cold water and egg
yolks; beat smooth. Gradually stir in boiling water, then cook,
stirring constantly, about 3 minutes, until smoothly thickened. Stir
in butter, vanilla, and evaporated milk. Cool slightly, then pour
into baked pie shell. Shortly before serving slice bananas and
arrange over filling. Top with whipped cream or with meringue made
out of the 2 left-over egg whites.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Yields
1 Pie