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Banana Cream Pie

Contributed by: NAPSA

Going Bananas Over Baking (NAPSA) - There are so many tasty pie recipes to make, it's easy to go "bananas" over baking. One of the all-time American favorites is made with the versatile banana.

Besides being the most popular tropical fruit to eat as a snack, bananas are a surprisingly versatile baking ingredient. For example, mashed bananas are a great fat substitute, lending flavor as well as bulk to a recipe.

Bananas are best for baking when brown spots have just appeared on the skins-they should be flecked with brown spots but not blackened. Flecked bananas have a sweeter taste than yellow-colored ones, but you can use either.

If you want to speed-ripen bananas, place them in the microwave. Pierce with a fork on the outside and microwave whole, in the peel, for a minute and a half.

Right before using in a recipe, mash them well with a fork so they retain texture and some chunks. Don't blend them smooth in a blender. This can cause your baked goods to become too dense and rubbery.

This recipe for Banana Cream Pie using Karo Syrup and Argo Corn Starch will remind you of the delicious pies you enjoyed for dessert growing up.

Karo, a natural sweetener, is pure corn syrup made with real vanilla to ensure the best quality. Argo Corn Starch thickens sauces and pie fillings with satiny smoothness and glossy appearance.

Prep Time: 10 minutes - Cook Time: 10 to 15 minutes - Chill Time: 2 hours

Ingredients:

• 1/4 cup sugar
• 2 tablespoons Argo(r) Corn Starch
• 1/8 teaspoon salt
• 2 cups milk
• 4 egg yolks
• 1/4 cup Karo(r) Light Corn Syrup
• 1 teaspoon vanilla extract
• 1 tablespoon butter OR margarine
• 1 to 2 medium bananas
• 1 prepared graham cracker pie crust OR baked pie crust (recipe follows)
• Whipped cream, optional

Serving Size: Makes 1 (9-inch) Pie