Banana Cream Pie
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 baked 9" pie crust
  • 3 firm ripe bananas
  • whipped cream
  1. 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.