Banana Cream Pie

Banana cream pie

Ingredient:

1. 1 cup sugar
2. 1/4 cup cornstarch
3. 1/2 teaspoon salt
4. 3 cups 2% milk
5. 2 large eggs, lightly beaten
6. 3 tablespoons butter
7. 1-1/2 teaspoons vanilla extract
8. 1 pastry shell (9 inches), baked
9. 2 large firm bananas
10. 1 cup heavy whipping cream, whipped

Directions:

1. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
3. Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.