Who doesn't have ripe bananas around every now and then? This is a perfect way to use them: nestled in a crisp crust and crowned with an elegant (but easy!) vanilla pudding. Oh, my gosh! So good

Banana Cream Pie

Prep Time: 20 minutes plus chilling & crust
Baking Time: 15 minutes for crust
Serves: 8
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Ingredients

9” prebaked pastry shell

2/3 c. sugar

1/3 c. cornstarch

½ t. salt

3 c. whole milk

4 egg yolks, beaten

2 T. butter

1 T. vanilla

2-3 ripe (but not squishy) bananas

Optional:

1 c. whipping cream, plus 1 T. sugar and another 1 t. vanilla.

Directions

Mix sugar, cornstarch and salt in medium saucepan. Gradually whisk in the milk until smooth. Cook over medium heat, whisking constantly, until mixture is hot. Remove from heat.
Beat the egg yolks in a bowl. Gradually stir about 1 c. of the hot milk mixture into the yolks, then return that mixture back into the pan, stirring constantly.
Cook over medium heat again, whisking, until mixture boils and thickens. This will take 3-10 minutes, depending on how hot the original milk mixture was before mixing it with the yolks.
Remove from heat and stir in butter and vanilla. Let cool slightly, then cover with plastic wrap and refrigerate until cold.
Slice the bananas into the pie shell, then pour filling over bananas. Chill for 1 hour or more before serving.
Whip cream, sweeten lightly with 1 T. sugar and 1 t. vanilla. Top pie and serve.