Banana Cream Pie
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
2 large eggs, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
2 large firm bananas
1 cup heavy whipping cream, whipped
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.
Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
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.