Banana Cream Pie

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Ingredients:

• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, slightly beaten
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 baked 9-inch pie pastry shell
• 4 to 5 ripe but firm bananas
• sweetened whipped cream

Preparation:

Combine the sugar, cornstarch, and salt in top of double boiler. Gradually add milk, mixing well. Cook over rapidly boiling water until thickened, stirring constantly. Continue cooking and stirring for 10 minutes longer. Stir a small amount of the hot mixture into the beaten egg yolks then return back to the hot mixture in the pan. Cook for 1 minute longer. Remove from heat. Add butter and vanilla to the filling then let cool thoroughly. Cover the bottom of the prepared cooled pie shell with a small amount of cooled filling. Peel bananas and slice into the pie shell. Cover with remaining filling. Garnish top with sliced bananas, arranged overlapped in a circle about an inch in from the edge. Top with a mound of sweetened whipped cream or whipped topping in center of pie.

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