BANANA BUTTERSCOTCH PIE

3/4 cup firmly packed brown sugar*
5 tablespoons flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter
1/2 teaspoon vanilla extract
3 ripe bananas**
1 baked (9-inch) pie shell

Combine sugar, flour arid salt in top of double boiler. Add milk slowly, mixing thoroughly. Cook over rapidly boiling water until well thickened, stirring constantly. Cook 10 minutes longer, stirring occasionally.***

Stir small amount of hot mixture into egg yolks; then pour back into remaining hot mixture while beating vigorously. Cook 1 minute longer. Remove from heat and add butter and vanilla. Cool.

Peel and slice bananas into pie shell and cover immediately with filling. Garnish with ripe banana slices just before serving.

*This filling may be made with either light or dark brown sugar. The darker sugar gives a richer butterscotch flavor.

**Use ripe bananas... yellow peel flecked with brown.

***Be sure the filling is well thickened before beginning to count the “10-minute” cooking time.

Makes 1 (9-inch) pie
From: Recipelink.com
Source: Recipe booklet: Bananas...how to serve them, Fruit Dispatch Company, 1941