Banana Jubilee Pie Recipe

Ingredients for Banana Jubilee Pie

• Pie Crust
• 3/4 cup granulated sugar
• All Purpose Flour
• 1/4 teaspoon salt
• 2 cups whole milk (scalded)
• 2 large eggs
• Butter
• 1 teaspoon vanilla extract
• Bananas
• Dark Sweet Cherries
• Cornstarch
• Rum Extract

How to Make Banana Jubilee Pie

1. Prepare one 9-inch pie crust; bake according to package directions and let cool completely.
2. In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
3. Gradually whisk in 2 cups of scalded whole milk until smooth.
4. Cook over medium heat, whisking constantly, until the mixture thickens and boils for 1 minute.
5. Remove from heat.
6. In a small bowl, whisk 2 large eggs.
7. Temper the eggs by slowly whisking in 1 cup of the hot milk mixture.
8. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
9. Cook over medium heat, whisking constantly, for 3 minutes, or until the mixture thickens and mounds softly on the whisk.
10. Remove from heat.
11. Stir in 2 tablespoons (1/4 stick) unsalted butter and 1 teaspoon vanilla extract.
12. Let the custard cool completely, stirring occasionally to prevent a skin from forming.
13. Peel and thinly slice 1 ripe banana. Arrange half of the slices in the bottom of the cooled pie crust.
14. Spread half of the cooled custard over the bananas.
15. Repeat with the remaining banana slices and custard.
16. Cover the pie with plastic wrap and chill in the refrigerator for at least 4-5 hours, or until set.
17. Just before serving, peel and thinly slice the remaining banana. Arrange the slices in a rosette pattern on top of the pie.
18. Top with 1-2 tablespoons of cherry jubilee sauce and/or whipped cream, if desired.
19. Serve with extra sauce on the side, if desired.
20. **Cherry Jubilee Sauce:**
21. Drain the syrup from 1 (15 ounce) can of cherry pie filling into a 1-cup measuring cup. Add water to reach the 1-cup mark.
22. Set the drained cherries aside.
23. In a small saucepan, whisk together 1/4 cup granulated sugar and 1 tablespoon cornstarch.
24. Gradually whisk in the cherry syrup.
25. Cook over medium heat, whisking constantly, until the sauce thickens and boils for 3 minutes.
26. Stir in 1/2 teaspoon rum extract (optional) and the drained cherries.
27. Let the sauce cool completely.