Charlene's Recipe

Banana Cream Pie

Category: pies

Complete in 4 hours and 30 minutes
Serves 8

3/4 cup sugar
1/3 cup cornstarch
2 1/2 cup milk
5 egg yolks
1 Tbsp. butter
1 Tbsp. vanilla
3 large ripe bananas
Single crust pastry, cooled (recipe under "my recipes, breads"
1 1/2 cup heavy cream

Mix 1/2 cup sugar and cornstarch in a medium size heavy saucepan. Add milk; cook, stirring over medium heat until thickened, 5 minutes. Remove saucepan from heat.
Stir egg yolks lightly in a small bowl. Slowly stir 1 cup ho mixture into yolks. Slowly whisk yolk mixture into saucepan. Return to medium heat. Bring to a boil, stirring constantly. Cook, stirring, 3-5 minutes or until very thick. Remove from heat. Stir in butter + 2 tsp. vanilla. Place plastic wrap directly on surface. Cool 15 minutes.
Slice 1 banana; arrange slices in a single layer over bottom of pie shell. Mash second banana in a bowl; stir into custard filling. Pour into crust. Place plastic wrap directly on filling. Refrigerate 4 hours or until firm.
Beat cream and remaining 1/4 cup sugar and 1 tsp. vanilla in a large bowl until stiff peaks form. Uncover pie. Top with whipped cream. Slice third banana and garnish pie with slices.