#2772 - Scratch Banana Cream Pie

(by Shirley McNevich)

3 beaten eggs
3/4 cup white sugar
1 1/2 cups milk
2 TBSP cornstarch
1 tsp. vanilla
ripe bananas (peeled and sliced into coin shaped pieces--enough to fill the bottom of the pie)
1 baked pie crust

Bake a pie crust and let it cool completely. In a saucepan over medium heat add milk--stir and bring to a boil, then remove from heat temporarily. In a bowl add white sugar and cornstarch--stir with a spoon. While stirring, pour some of the hot milk into the cornstarch mixture. Once smooth, add the beaten eggs--stir until mixed. Put the rest of the milk back on medium heat--while stirring slowly pour the cornstarch mixture into the milk mixture--stir with a whisk until mixture thickens. Remove from heat--add vanilla--stir. While the milk mixture cools for 10 minutes, slice and place the banana pieces all over the baked crust. Carefully pour the milk mixture over the bananas in the pie crust. Cool completely. Refrigerate until cold.