"B" is for "Banana" as in "Banana Cream Pie".
Ingredients: 9-inch baked pie shell, 2/3 cup granulated sugar, 1/4 cup cornstarch, 1/2 teaspoon salt, 3 cups milk, 4 egg yolks, slightly beaten, 2 tablespoons butter, softened, 1 tablespoon plus 1 teaspoon vanilla, 3 bananas, 1 cup heavy whipping cream, whipped, (or Cool Whip).
Instructions: Preheat oven to 475 degrees. Prepare pie shell as directed in Pie Recipe #1 cutting recipe in half. After placing pie crust in pie plate and fluting trimmed edges, poke several holes in crust with the tines of a fork. Bake in preheated oven for 8-10 minutes or until lightly browned. As crust cools, prepare pie filling.
Place egg yolks in small bowl and beat slightly; set aside.
Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into bowl of egg yolks; mix well. Pour egg mixture back into hot mixture in saucepan. Boil and stir 1 minute more; remove from heat. Stir in butter and vanilla. Press plastic wrap onto filling in saucepan and allow to cool to room temperature.
Slice 2 bananas into pie shell. Pour filling over bananas. Refrigerate until serving time. Make whipping cream and spread over cooled pie. Top with banana slices.
"Betty Crocker's 40th Anniversary Edition CookBook", Prentice Hall, NY, 1990.
"As easy as pie!"
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