Banana Jubilee Pie

This is way better than any banana cream pie I’ve ever had. I liked it with whipped cream, my Hubby and Mother liked the cherry topping. I tried this with 2x the bananas and it wasn’t as good…it was mushy.

• Ready In: 5 hrs 30 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• Pie

• 1  pie crust, 9-inch prebaked
• 3⁄4 cup sugar
• 1⁄3 cup all-purpose flour, sifted
• 1⁄4 teaspoon salt
• 2  cups milk, scalded
• 3  eggs
• 2  tablespoons butter or 2  tablespoons margarine
• 1  teaspoon vanilla
• 3  medium  firm ripe bananas

• Optional Jubilee Sauce

• 1 (16 ounce) can  pitted dark sweet cherries (I used frozen dark sweet cherries plus 1 cup water and boiled them with the sauce)
• 2  tablespoons sugar
• 1  tablespoon cornstarch
• 2  teaspoons  rum extract or 2  teaspoons  rum flavoring

Directions

1. Prepare pie-crust, bake and cool.
2. Mix sugar, flour, and salt in a medium heavy saucepan. Slowly stir in scalded milk. Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute. Remove from heat.
3. Beat eggs in a small bowl. Slowly stir in ½ cup of the hot mixture; stir back into the pan. Cook stirring constantly, over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat.
4. Stir in butter or margarine and vanilla; cool.
5. Peel and slice one banana and place in the bottom of the baked pie-crust. Spread half of the custard over the banana. Repeat with another banana and remaining filling. Cover with plastic wrap and chill in the refrigerator 4-5 hours or until set.
6. Just before serving, peel and slice diagonally the remaining banana and arrange in a rosette on the top center of the pie. Top with one or two spoonfuls of the jubilee sauce and/or whipped cream, if desired.
7. Serve with remaining sauce, if desired.
8. Optional Jubilee Sauce:
9. Drain syrup from cherries into a 1-cup measuring cup; add water to make 1 cup. Set cherries aside.
10. Mix sugar and cornstarch in a small saucepan. Stir in cherry liquid.
11. Cook, stirring constantly, until sauce thickens and boils 3 minutes.
12. Stir in rum extract or flavoring and cherries. Cool.