Banana Cream Pie

With its bananas and velvety custard, this banana cream pie is full of old-fashioned flavor.

A 16 oz. carton of whipping cream is pictured, but only an 8 oz. carton is needed if making your own whipped cream.

Banana Cream Pie

1 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
3 cups whole milk
4 egg yolks, beaten
3 tbsp. butter
1 1/2 tsp. vanilla
1 (9") baked pie shell 
medium firm bananas (3 medium-sized or 2 large)
whipped cream and additional sliced bananas

In a medium (3 qt.) saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot mixture into the yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, and stir in the butter and vanilla. Press plastic wrap onto surface of filling; refrigerate 30 minutes.

After the filling has chilled for 30 minutes, slice bananas and arrange in pastry shell.  Stir filling and then pour over bananas. Refrigerate for several hours (about 4).  Before serving, garnish with whipped cream and banana slices.

Click here for printable format 

Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html  

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html