Banana Cream Pie

This is another pie my mom made at Thanksgiving. Remember, this pie will need to be eaten within a few days because the bananas start to turn brown... so have a party!

INGREDIENTS
5 Tbsp. cornstarch
1 cup sugar ¼ tsp. salt
2 ½ cups milk
¾ cups half-and-half or whipping cream
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla
1 cup whipping cream
Baked 9” pie shell

DIRECTIONS
Mix cornstarch, sugar, and salt in a 3 quart saucepan. Add milk and cream and cook over medium heat until smooth and thick, stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into saucepan. Cook another 2-3 minutes. Remove from heat and add butter and vanilla. Press plastic wrap onto filling in saucepan, so as not to dry out and form a curst on top, and let cool to room temperature. When cool slice 2 bananas into bottom of pie shell and pour filling over top. Cover pie with plastic wrap and cool in fridge for at least 2 hours. When ready, serve with whipped cream.

–Melanie