A Taste of Home but as I went along, I made a few changes.
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
2 large eggs, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
4 large firm bananas
1 cup heavy whipping cream, 1tbsp of sugar and 1tsp of vanilla - whipped
Bake pie crust as directed. In a large saucepan, combine sugar, cornstarch, salt and milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a small amount of hot filling into beaten eggs; return all to the hot liquid. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat.
Gently stir in butter and vanilla. Press plastic wrap onto surface of
custard; refrigerate, covered, 30 minutes.
Slice 2 bananas and spread over bottom of the baked pie crust. Spread half of the custard into pastry shell. Slice 2 bananas and arrange over filling. Pour remaining custard over bananas. Spread with whipped cream.
Refrigerate 6 hours or overnight. Well, we ate this after 3 hours and it was awesome!
It's one saucepan and a baked pie crust. Try it.