Banana Cream Pie

by Verlie Cox

2/3 cup Granulated Sugar
1 cup Whipping Cream
¼ cup Corn Starch
1- 9” Pie Crust
¼ tsp Table Salt
3 Bananas (just ripe)
1¾ cup Milk
2 Lg Eggs; beaten
1 tsp Vanilla

Combine in large saucepan; sugar, salt, corn starch and Milk, and bring mixture to a boil over medium heat. Boil 1 full minute, then remove from heat. In separate bowl, slowly stir a small amount of the hot mixture into the eggs until eggs are warm, then add the eggs to the hot sugar mixture and return pan to heat, boiling 1 more minute. Set aside and allow to cool to room temp.
In separate bowl, beat ½ cup whipping cream and fold into mixture.

Pour 1 cup of the pie filling into pie crust then top with 2 sliced bananas. Top with remaining pie filling, if any. Chill pie in refrigerator for at least 3 hours. Top with whipped cream and any left over banana. Serve cold.