BLUEBONNET’S BANANA CREAM PIE

Piecrust
4 eggs, separated (save the whites for another recipe)
1 c. sugar
¼ c. cornstarch
¼ t. salt
3 c. whole milk
3 TB butter
1-1/2 t. vanilla
2 bananas
1 c. whipping cream
¼ c. powdered sugar
1 t. vanilla

Use your favorite crust recipe or buy the Pillsbury refrigerated ones that come in a roll and put it in a pie plate. Bake at 450 degrees for 10-12 minutes. Cool.

Combine sugar, cornstarch, salt and milk. Cook mixture over medium-low heat, stirring constantly. After it bubbles and thickens, cook 2 more minutes. Remove from heat. Beat egg yolks slightly and gradually stir 1 c. of hot mixture into yolks. Return the egg mixture to the saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from heat. Add butter and vanilla and stir. Cover saucepan with saran and cool filling to room temperature. Pour mixture into the piecrust that has been lined with banana slices.

With mixer on highest speed begin whipping the cream. As it starts to thicken gradually add the powdered sugar and vanilla. Continue to whip until soft peaks begin to form. Spread on the pie and refrigerate.