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Recipes - Banana Cream Pie

Recipe Name

Banana Cream Pie

Submitted by

jgouker

Recipe Description

I00601

Quantity	100	Quantity Unit	Servings	Servings
Prep Time (minutes)	120	Cook Time (minutes)	20	Ready In (minutes)	140

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Ingredients
Amt.	Measure	Ingredient



13	crusts, single 9"	Pie crust, standard-type, frozen, ready-to-bake, enriched
12 1/2	cups	all-purpose flour
1 1/2	tablespoons	salt
4	cups	Oil, canola and soybean
2	cups (8 fl oz)	ice cold water
22 1/2	cups (8 fl oz)	water, warm (110 degrees)
2	cups	instant nonfat powdered milk
3 1/8	cups	Cornstarch
1 1/4	tablespoons	salt
6	cups (8 fl oz)	ice cold water
1 3/4	cup	Cornstarch
4 1/8	cups	granulated sugar
23	medium (7" to 7-7/8" long)	bananas
1 3/4	cup	margarine
4 3/4	tablespoons	vanilla extract, imitation, no alcohol

Steps

Sequence	Step

1	1. Use RTB Pie Shells
2	RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
3	COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES OR UNTIL THICKENED.
4	STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2 MINUTES LONGER. REMOVE FROM HEAT.
5	ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY. SLICE BANANAS AND ADD TO COOLED FILLING. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFOR ADDING TO THE FILLING.
6	POUR ABOUT 3.5 CUPS FILLING INTO EACH BAKED PIE SHELL.
7	REFRIGERATE UNTIL READY TO SERVE.
8	CUT 8 WEDGES PER PIE.
9	NOTE: 1. FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. FOR HEALTH AND SAFETY MEASURES; ENSURE CREAM PIE FILLING PREPARATION TIME DOES NOT EXCEED 4 HOURS TOTAL IN TIME BETWEEN 40 DEGREES F. TO 140 DEGREES F. 2. IN STEP 8, CHILLED PIES MAY BE TOPPED WITH 1 RECIPE WHIPPED TOPPING (RECIPE NO. K-2.)

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