Banana Cream Pie

Ingredients

• Baked Pastry Shell
  
• 4 egg yolks, lightly beaten
  
• 3/4 cups sugar
• 1/4 cup cornstarch
• 2 1/2 cups half-and-half, light cream, or milk
• 1 Tablespoon butter or margarine
• 1 1/2 teaspoons vanilla
  
• Whipping cream, whipped
• 3 medium bananas, sliced

Directions

1. Prepared Baked Pastry Shell as directed. Cool on a wire rack.

2. For filling, in a heavy saucepan combine sugar and cornstarch. Gradually stir in half-and-half or milk. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into the egg yolk. Return all of the egg mixture to the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla.

3. Thinly slice the bananas and arrange slices over bottom of crust. Pour the hot filling into crust. Cover and cool on wire rack until set. Cover and chill to store. Top with whipping cream before serving.