County Fair Banana Cream Pie Recipes

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

COUNTY FAIR PIE

Steps:

• In a mixing bowl,beat the butter,sugar,flour,eggs and vanilla until well blended.
• Stir in nuts and chips.
• Pour into pie shell.
• Bake at 325 for 1 hour or until golden brown.
• Cool.

COUNTY FAIR PIE

Steps:

• In a bowl, beat the butter, sugar, flour, eggs, and vanilla until well blended. Stir in nuts and chips. , Pour into pie shell. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack.

COUNTY FAIR BANANA CREAM PIE

Steps:

• For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.
• Place in bowl with other crust ingredients and mix until well blended.
• Divide in half and press into the bottom of 2 pie pans.
• Chill 30 minutes.
• Bake the pie crusts for 25 minutes at 350 degrees.
• Cool completely.
• For chocolate layer: Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.
• Stir frequently.
• Remove from heat and cool,then stir in vanilla.
• Divide between cooked pie crusts and spread evenly.
• For Filling: Heat milk in a medium size saucepan over medium heat to scald.
• Beat the egg yolks and gradually add sugar.
• Then beat in flour.
• Gradually stir in hot milk.
• Transfer to medium saucepan and cook,stirring constantly over medium high heat (use a whisk). The mixture will lump as it begins to thicken.
• Bring the mixture to a boil and boil 1 minute, stirring constantly.
• Remove from the pan from heat and continue to stir until the mixture is smooth.
• Then, beat in butter and optional rum.
• Cool to room temperature.
• Peel the bananas, slice very thin and toss with lemon juice.
• Whip 1 cup of the cream until it is firm but not stiff.
• Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture.
• Fill the pastry shells with banana cream and smooth to even.
• Beat remaining cream until stiff.
• Spoon around edge of the pies and sprinkle with chopped pecans, if desired.