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Raciónes: 8

Ingredientes

Cost per serving $0.29 view details
  • 3/4 c. sugar
  • 1/4 c. cornstarch
  • 2 1/2 c. lowfat milk
  • 1 Tbsp. banana extract
  • 2 Tbsp. unsalted butter cut small pcs
  • 1/4 tsp salt
  • 3 x egg yolks
  • 1 x nine-inch pie shell thawed and baked
  • 3 x bananas sliced Chantilly Cream (see recipe)

Direcciones

  1. Combine the sugar and cornstarch in a 3-qt saucepan and place over medium heat. Gradually stir in the lowfat milk and cook till mix thickens, about 7 to 8 min. Be careful not to cook for too long. Cornstarch loses its thickening ability if it is cooked for too long.
  2. Remove pan from heat and whisk in the extract, salt and egg yolks till smooth. Place the pan back over heat, bring back to a simmer and stirring constantly with a wooden spoon, cook for 1 more minute. Be sure wooden spoon touches the bottom of the pan when stirring. Remove from heat; stir in butter.
  3. Slice 2 bananas and line the bottom of the prebaked pie shell with 1/2 the slices. Spoon 1/2 the filling on top, smooth with a spatula. Lay down another layer of banana slices, followed by remaining filling. Refrigeratefor at least 3 hrs.
  4. Top with Chantilly Cream, then decorate with remaining banana, sliced. Serve immediately.
  5. This recipe yields 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 131g
Recipe makes 8 servings
Calories 170  
Calories from Fat 33 19%
Total Fat 3.71g 5%
Saturated Fat 2.34g 9%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 107mg 4%
Potassium 217mg 6%
Total Carbs 32.67g 9%
Dietary Fiber 0.8g 3%
Sugars 26.16g 17%
Protein 2.92g 5%
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