banana cream pie

This one would be great with a graham cracker crust too.

Banana Cream Pie

Betty Crocker

Pastry for one crust pie

4 large egg yolks

2/3 cup sugar

1/4 cup cornstarch

1/2 tsp. salt

3 cups milk

2 Tbsp. butter or stick margarine, softened

4 tsp. vanilla

1 cup sweetened whipped cream

1. Bake pastry for one crust pie.

2. Beat egg yolks with fork in medium bowl; set aside. Mix sugar, cornstarch and salt in 2 quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

3. Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cool filling slightly. Slice 2 large bananas into pie crust; pour warm filling over bananas. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set.

4. Remove plastic wrap. Top pie with whipped cream. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.