Tomorrow we will be celebrating Liz’s 31st birthday, which is officially Monday, before Ray and I head back to LA late tomorrow afternoon. (Liz and Ron will stay through Monday when our Utah family will all go skiing and snowboarding with them.) I will be making Liz’s favorite dessert for the festivities. This is a honey-sweetened banana cream pie.
Here is the recipe for a dessert that is one of all of my children’s favorites:
Honey-Sweetened Banana Cream Pie
- 1/2 cup honey
- 3 tablespoons corn starch
- 1 3/4 cups milk
- 2 egg yolks
- 2 tsp butter
- 1 tsp vanilla
- 2-3 bananas
Separate egg yolks into small bowl, stir to break yolks and set aside. In sauce pan whisk honey, cornstarch and milk together. Cook on medium heat, stirring often, until boiling. Turn down heat and stir until thickened. Remove from heat and add 1 spoonful at a time of the pudding mixture to the egg yolk, mixing completely between each addition. When egg yolk mixture is warm add it to sauce pan. Return to heat and stir constantly until it boils one minute.
Remove from heat and add butter and vanilla.
Cool until lukewarm.
Slice bananas into cooked pie shell. Pour lukewarm pudding over and refrigerate.
Serve with additional whipped cream if desired.
This is one of those desserts that can be served warm or cold. The whipped cream makes it even tastier and prettier.