Banana Butterscotch Pie

1 pastry crust
¾ cup sugar
¼ cup corn starch
12 oz evaporated milk
1½ cup skim milk
3 egg yolks, beaten
2 Tbsp unsalted butter
2 tsp maple extract
5 bananas



For pastry crust, combine 1 cup all purpose flour, ½ tsp salt, 1/3 cup plus 1 Tbsp shortening; mix together until particles are the size of tiny peas. Sprinkle with water and mix only enough for dough to come away from sides of bowl. Form into ball. Roll out pastry and ease into pie plate. Prick with a fork and bake in 425º oven for 10-15 minutes.

Combine sugar and corn starch in large sauce pan with milk. Mix well; cook over medium heat until mixture begins to boil—stirring constantly. Add a little of the hot mixture to the egg yolks and then add all back into the hot mixture. Cook, stirring constantly until mixture begins to bubble. Remove from heat, add butter and maple extract. Cool in sauce pan to lukewarm. Slice bananas and place in bottom of cooked pastry crust. Pour cooled pudding mixture over bananas. Chill for at least three hours. Garnish with whipped cream and more bananas if desired.

© Crackerberries 2011