| 1 |
MAKE: a baked Water-Whip pie shell. |
| 2 |
SCALD: 2 cups milk in topof double boiler. |
| 3 |
MIX: 3 tablespoons flour, 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt. Add gradually to scaled milk and cook until thick and smooth, then cook 15 minutes longer, stirring constantly. |
| 4 |
BEAT: 3 egg yolks slightly. Stir a small amount of hot mixture into yolks, return to double boiler, and cook a few minutes longer. |
| 5 |
ADD: 1 tablespoon butter or margarine, 1 teaspoon vanilla and blend. Cool. |
| 6 |
SLICE: 3 or 4 bananas and arrange in baked pie shell; cover at once with cooled filling. At serving time, whipe 1/2 cup heavy cream. Drop by teaspoonfuls on filling around rim of pie, pilling remaining cream in center. |
| 7 |
DECORATE: by inserting 2 banana slices, butterfly fashion, into cream at tip of each serving. |
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