Ingredients

· 1 cup sugar

· ¼ cup cornstarch

· ½ tsp salt

· 3 cups 2% milk

· 2 large eggs, lightly beaten

· 3 tbsp butter

· 1-½ tsp vanilla extract

· 1 pie crust (9 inches), baked

· 2 large firm bananas

· 1 cup heavy whipping cream, whipped

Method

In a large saucepan, combine sugar, corn-starch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir two 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 two minutes longer.

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate while covered for 30 minutes.

Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate for six hours or overnight.