Banana Cream Pie - cooking recipe

Ingredients

2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 3/4 c. milk
2 eggs, beaten
1 tsp. vanilla extract
1 c. heavy cream, divided
3 bananas, divided
9-inch baked pie shell

Preparation

In medium saucepan, combine sugar, cornstarch and salt.
Stir in milk.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil 1 minute.
Remove from heat. Stir some of the hot milk mixture into beaten eggs; mix well. Return egg mixture to saucepan.
Heat to boiling, boil 1 minute longer, stirring constantly.
Cool to room temperature.
Stir in vanilla.
Beat 1/2 cup heavy cream until soft peaks form.
Fold into custard.
Spread 1 cup of custard mixture into prepared pie shell.
Slice 2 bananas.
Arrange over the custard.
Pour remaining custard over bananas.
Whip remaining 1/2 cup heavy cream.
Using a filled pastry bag with a decorative tip, pipe cream around edge and in center of pie.
Chill 2 to 3 hours until firm.
Just before serving, slice remaining banana and garnish top of pie.