Recipe: Bubba's Diner Banana Butterscotch Pie

BUBBA'S DINER BANANA BUTTERSCOTCH PIE

FOR THE OAT CRUST:
1/2 cup packed brown sugar
1/4 cup vegetable shortening
1/2 teaspoon baking soda
3/4 cup all-purpose flour
3/4 cup rolled oats
FOR THE FILLING:
1 cup packed brown sugar
1/4 teaspoon salt
5 tablespoons all-purpose flour
1 tablespoon cornstarch
2 cups milk, scalded
3 egg yolks
3 tablespoons butter
1 teaspoon vanilla extract
3 ripe bananas, sliced
FOR THE TOPPING:
1 cup heavy (whipping) cream
1 tablespoon powdered sugar, sifted
1 teaspoon vanilla extract

TO MAKE THE OAT CRUST:
Preheat oven to 375 degrees F.

In a medium bowl, combine all the ingredients and mix until well blended. Empty into a 9-inch pie plate and pat and press the mixture evenly around the bottom and sides of the plate.

Bake the crust in the preheated oven for 8 to 10 minutes, or until lightly browned.

TO MAKE THE FILLING:
In a medium, heavy saucepan, combine the sugar, salt, flour, and cornstarch. Gradually stir in the milk and cook over medium heat, stirring constantly, until thick and smooth; continue cooking for 15 minutes, stirring occasionally.

In a small bowl, beat the egg yolks until pale. Whisk 1/4 cup of the hot milk mixture into the yolks; pour this mixture back into the saucepan. Cook, stirring constantly, for 2 to 3 minutes, or until very, thick. Remove from heat and stir in the butter and vanilla; let cool.

Layer the banana slices over the bottom of the prepared pie crust and pour in the filling; spread to even the top. Let cool completely.

JUST BEFORE SERVING, MAKE THE TOPPING:
In a small, deep bowl, whip the cream, powdered sugar, and vanilla together until soft peaks form. Top the pie with the topping and serve immediately.

Makes one 9-inch pie
From: Bubba's Diner in San Anselmo, California
Source: Source: Rock & Roll Diner by Sharon O'Connor