1 C sugar
1/2 teaspoon salt
2 large eggs slightly beaten
1-1 1/2 teaspoon vanilla
2 large bananas
1/4 C cornstarch
3 C 2% milk
3 tablespoons butter
1 pie crust (see pie crust recipe)
1 C heavy whipping cream

1 C sugar 1/2 teaspoon salt 2 large eggs slightly beaten 1 -1 1/2 teaspoon vanilla 2 large bananas 1/4 C cornstarch 3 C 2% milk 3 tablespoons butter 1 pie crust (see pie crust recipe) 1 C heavy whipping cream

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. Remove from heat, gently stir in butter and vanilla. Press plastic wrap onto surface of custard, refrigerate, covered 30 minutes. Spread half over pie crust. Slice bananas arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.