Instructions: Make the pie crust and cool the baked shell.

Scald 2 cups of the milk with the sugar and salt in a heavy medium saucepan over low heat. Stir occasionally to dissolve the sugar.

Dissolve the cornstarch in the remaining 1/4 cup milk in a small bowl.

Whisk in the egg yolks.

Whisk the egg mixture into the scalded milk. Cook, whisking constantly, over low heat until it thickens and bubbles, about 3 minutes, then cook 1 minute more. The custard should form loose mounds when dropped from a spoon back into the pan.

Remove the custard from the heat and stir in the butter and vanilla.

Transfer the custard to a small bowl and cool for 15 minutes, gently stirring several times. Place a piece of plastic wrap directly on the surface of the custard and puncture the wrap in several places. Cool for 30 minutes in the refrigerator.

While custard is coolog, cut the bananas into 1/4-inch slices and toss them with the lemon juice to prevent them from turning brown.

Spread half the custard in the pie shell and cover with a layer of bananas.

Spread the remaining custard over the bananas and arrange the remaining banana on top. Spread the whipped cream over the bananas.

Chill the pie at least two hours before serving.

Makes 8-12 servings

NOTES: Rosies Bakery All-Butter, Fresh Cream, Sugar Packed, No-Holds-Barred Baking Book by Judy Rosenberg, 1991.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.