Whistle Stop Cafe Banana Cream Pie - cooking recipe

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 egg yolks, beaten
1 1/2 cups half-and-half
1 cup milk
1 tablespoon butter
1 1/2 teaspoons pure vanilla extract
2 medium bananas, peeled
2 teaspoons fresh lemon juice
1 (9 inch) pastry shells, baked
3/4 cup whipping cream
1/3 cup powdered sugar, sifted

Preparation

Combine the sugar, cornstarch and salt in a heavy saucepan; stir well.
Combine egg yolks, half and half, and milk and beat until blended.
Gradually stir into sugar mixture until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly.
Transfer to a glass bowl; stir in butter and vanilla. Cover with plastic wrap and cool to room temperature.
Slice one banana and toss with 1 teaspoons of lemon juice to prevent browning. Arrange the sliced banana in the bottom of pastry shell.
Pour cooled custard gently over banana, cover, and chill until firm.
Beat whipping cream and powdered sugar until stiff peaks form. Spread over pie filling.
Slice remaining banana and toss with remaining 1 teaspoons of lemon juice; drain juice if any, and arrange on top of pie.