American Cream Pie
By Chef Tom Fraker


8 tablespoons All-Purpose Flour
6 tablespoons Granulated Sugar
1/8 teaspoon Kosher Salt
2 cups Whole Milk
2 Egg Yolks
1 tablespoon Unsalted Butter
1 teaspoon Pure Vanilla Extract
1 Vanilla Beans seed and pulp only
1 large Banana sliced
1 Baked Pie Shell
Dessert Sauces (use Raspberry Dessert Sauce) to taste
4 ounces Strawberries sliced thin


Stir flour, sugar and salt together. Scald milk in top of double boiler. Add hot milk to dry ingredients, a little at a time, stirring, with a whisk, between additions. Mix well. Return to double boiler and cook over boiling water until thickened, stirring constantly. Cover and cook 20 minutes longer.

Beat egg yolks, slightly and stir a little of the hot mixture into the beaten yolks, then pour back all at once, into double boiler, stirring quickly. Cook for 2 minutes longer, stirring constantly. Remove from the heat and stir in the vanilla and butter. Fold the bananas into the filling. Pour into baked pie shell and cool.

Decorate top with blueberries, dessert sauce and strawberries.


Be creative and design the top of your pie the way you like it.