Ingredients
1singlepie crustbaked
⅔cupsugar
¼cupcornstarch
½tspsalt
2 ⅓cupswhole milk
4eggsbeaten
1 ½tspvanilla
3tbspbutter
3largeBananas
1cupheavy creamwhipped
Preparation
In a small saucepan, combine sugar, cornstarch, salt and milk.
Whisk over medium heat until hot and bubbly. Let boil for 1 minute and remove from heat.
Whisk ½ cup of the hot mixture into the eggs, a spoonful at a time, until incorporated.
Pour the egg mixture back into the pot and whisk. Bring to a low boil and let cook 1 minute.
Remove from heat and stir in vanilla and butter.
Transfer to a large bowl and cover with plastic wrap, allowing the wrap to touch the surface of the custard mixture. Refrigerate for 30 to 45 minutes.
Spread a thin layer of custard into the prepared pie crust.
Add sliced bananas and remaining custard.
Spread with whipped cream and refrigerate for at least 4 hours.
