Banana Cream Pie

Ingredients
Custard
1/2 C. sugar
1/4 C.  cornstarch
1/8 Tsp. salt
1/4 C. cold milk
3 large egg yolk, beaten
2 C. scalded milk
2 Tbs. soft butter
1 Tsp. vanilla
2 ripe bananas

Directions
In a saucepan stir together sugar, cornstarch, salt and pressing out any lumps with the back of the spoon.  Stir in cold milk and beaten egg yolks. When the mixture is smooth, stir in the scalded milk. Cook over medium heat, stirring constantly.  As soon as the mixture begins to thicken, turn the heat to low and continue to cook until thick and bubbly.  Cook for about1 minute longer after starts to bubble.  If the mixture threatens to become lumpy, remove from heat and stir vigorously until smooth.  When thick remove from heat and stir in the butter and vanilla.  Let cool and stir occasionally to prevent film for forming on top.

Spoon about 1/3 C. of custard on bottom of cooled crust.  Peel and slice the bananas into 1/4 inch slices over the filling.  Refrigerate until firm, about 3 hours. Topped with sweetened whip cream (we love making homemade whip cream for this or at least stuff that has real whip cream in it).


Pie Crust
You can use the pie recipe on this website or have get a uncooked pie pastry for 9 inch pie. Roll out dough on a lightly floured surface. Put the pie dough into pie pan.  Chill for about 10 minutes to relax the dough.  Then use the fork to lightly prick the bottom of the crust.  Take a sheet of aluminum foil or parchment paper and gently push it against the pie.   Then fill with uncooked beans.  (We reuse the same beans each time we make this).  The weight of the beans helps the pie keep its shape.  Preheat oven to 425 degrees.  Bake the crust for 20 minutes.  Then remove and take the beans out.  The lower the oven to 350 degrees and put the crust back in for another 15 minutes or until the crust is golden brown.  Completely cool before use.