Cherry Banana Pie
- 110 g IQF Dark Sweet Cherry halves
- 120 g Tree Top Cherry Puree
- 118.50 g water
- 26 g sugar
- 9.40 g cornstarch
- 5 g vanilla or almond flavoring
- 1 prepared single pie crust, baked
- 150 g sugar
- 64 g sifted all-purpose flour
- 1.50 g salt
- 488 g milk, scalded
- 150 g eggs
- 28 g butter
- 2.50 g vanilla
- 3 medium-size bananas
Mix sugar and cornstarch in a small saucepan. Add cherry puree and water. Cook, stirring constantly, until sauce thickens and boils 3 minutes. Stir in the cherry halves and flavoring. Cool.~~Mix sugar and cornstarch in a small saucepan. Add cherry puree and water. Cook, stirring constantly, until sauce thickens and boils 3 minutes. Stir in the cherry halves and flavoring. Cool.Pie:
Mix sugar, flour and salt in a medium-size heavy saucepan; slowly stir in scalded milk. Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute; remove from heat.
Beat eggs in a small bowl; slowly stir in a generous ½ cup of the hot mixture; stir back into remaining mixture in pan. Cook, stirring constantly over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat. Stir in butter and vanilla; cool.
Peal one of the bananas and slice; place in a layer in cooled pastry shell; pour in half of the filling. Repeat with another banana and remaining filling. Chill 4 to 5 hours, or until set.
Just before serving, slice remaining banana and arrange decoratively on top of filling. Top with one or two spoonfuls of the cherry sauce; serve remaining sauce separately.