Sunday, November 20, 2011

Banana Cream Pie (soy)

Banana Cream Pie (soy)


  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 tsp. salt
  • 3 egg yolks, beaten
  • 2 Tbsp. non-hydrogenated margarine
  • 1 1/4 tsp. vanilla
  • 4 bananas, sliced
  • 1 9-inch pie crust, baked
  • 2 cups Silk Vanilla, Original or DHA Omega-3 & Calcium


In a saucepan, combine the sugar, flour and salt. Gradually add the Silk while whisking gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes.
Remove from heat and immediately whisk a small quantity of the hot mixture into the beaten egg yolks to “temper” them, then transfer the tempered yolks back to the saucepan, whisking constantly. Return to the heat and cook for 2 more minutes while stirring. Remove from the heat, add the margarine and vanilla, and stir until smooth.
Arrange the sliced bananas on the bottom of the baked pie crust, then top with the pudding mixture. Refrigerate for at least 2 hours, until thoroughly chilled.

Serves 8
Preparation Time: 20 minutes
Cooking/Cooling Time: 2 hours

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