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INGREDIENTS

For the English cream (Crème Anglaise):

• 2 cups milk
• 3 egg yolks
• 4 tablespoons sugar
• 1 teaspoon corn flour
• A pinch of salt – vanilla powder

For the filling:

• 2 tablespoons apricot jam
• 5-6 medium size bananas, peeled and sliced
• ½ cup golden raisins
• 1/3 cup slivered almonds or almond flakes
• 1 9inch refrigerated pie crust or homemade pie crust

DIRECTIONS

1. Prepare the English cream by heating milk in a sauce pan. In a bowl – beat egg yolk mixture while beating. Place the bowl with the cream mixture in a bain marie and stir until the cream is slightly thickened. Let cool and add vanilla powder.
2. Place the pie crust into a buttered baking dish covering the bottom and up the sides. Poke holes with a fork on the bottom of the crust and bake for 10 minutes on 425 degrees F. Remove from the oven.
3. Spread apricot jam over the crust. Cover with banana slices, raisins and half the almonds. Spread all of the cream over bananas and sprinkle the remaining almonds over the top.
4. Bake for 30-35 minutes at 350 degrees F. Remove from the oven and let cool.

Romama’s Note: Dust the Almond Banana Cream Pie with 2 teaspoons of confectioners’ sugar!

Related recipes:

1. Banana Crepes
2. Almond Crumb Cherry Pie
3. Boston Cream Pie (aKa The Kok)
4. Walnut Pie
5. Apple Tart