2nd March National Banana Cream Pie Day

TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling YIELD:8 servings

Ingredients

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

Directions

1. 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.

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

3. 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.