Banana Cream Pie

Ingredients :

• 1 Pie crust (9 inch) -- baked
• ² ⁄ ₃ cup · Sugar
• ¼ cup · Cornstarch
• dash · Salt
• 2 ½ cup · Milk
• 3 large · Egg yolks
• 1 tbsp · Butter
• 1 tsp · Vanilla extract
• 2 medium · Bananas
• ½ cup · Heavy cream -- (see Note)
• 2 tbsp · Confectioner's sugar

• In a medium saucepan, combine granulated sugar, cornstarch and salt; mix well. Gradually stir in milk, mixing until smooth. Over medium heat, bring to boiling, stirring constantly; boil 1 minute, stirring. Remove from heat.
• In small bowl, lightly beat egg yolks. Stir half of hot mixture into yolks, mixing well; pour yolk mixture into saucepan. Bring back to boiling, stirring. Cook 30 seconds longer. Into medium bowl, pour hot filling; stir in butter and vanilla. Cover surface with plastic wrap or waxed paper; refrigerate until cold.
• To assemble: Pour half of filling into pie shell. Slice bananas into 1/4-inch-rounds. Arrange banana slices evenly over filling. Cover with remaining filling.
• In medium bowl with a portable electric mixer at medium speed, beat cream and confectioner's sugar until soft peaks form. Spoon whipped cream onto pie, swirling attractively to cover surface. Chill well.