Easy Banana Cream Pie
|Baked pie shell||9 Inch|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs)|
|Egg yolks||4 , slightly beaten|
|Butter/Margarine||2 Tablespoon, softened|
|Vanilla||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Sweetened whipped cream||1⁄2 Cup (8 tbs)|
Bake pie shell.
Stir together sugar, cornstarch and salt in saucepan.
Blend milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat; blend in butter and vanilla.
Press plastic wrap onto filling in saucepan and cool to room temperature.
Peel and slice bananas; arrange layer of banana slices 1/2 inch deep in baked pie shell.
Pour in cooled filling.
Chill pie thoroughly, at least 2 hours.