Recipes

Stir together sugar, cornstarch and salt in medium size saucepan until blended. Stir in milk until smooth. Cook, stirring constantly, over medium heat until mixture thickens and boils for 1 minutes. Beat egg yolks stirring constantly, 1 minute or until mixture thickens slightly. Stir in butter and vanilla. Transfer mixture to a bowl. Place over ice water. Let stand, stirring frequently, until cold. Spread about 1/3 of mixture over bottom o pie shell. Peel and slice 2 banas, arrange over top of cream filling. Cover with remaining cream filling, spreading evenly. Place a piece of waxed paper directly on top of filling. Refrigerate 2-3 hours or until chilled and firm. To serve, top wit whipped cream and remaining banana, sliced.