Banana Cream Pie

"I made this for my Sister's Birthday this month.  I made a homemade pastry cream and topped it with creamy vanilla whipped cream.  It turned out so YUMMY!"

"How SWEET it is!"

Frozen Pie Crust (I used Marie Callender's.)

Prepare frozen pie crust, following package directions.  Allow to cool completely. 

PASTRY CREAM
3/4 cup sugar
1/3 cup cornstarch
2-1/2 cups milk
4 egg yolks, beaten
2 Tablespoons butter
1-1/2 teaspoons vanilla

In a medium saucepan, combine sugar and cornstarch.  Gradually stir in milk.  Cook and stir over medium heat until mixture is thickened and bubbly.  Reduce heat and cook for about 3 minutes more.  Remove from the heat.  Stir about 1 cup of the hot mixture into the beaten egg yolks and then return back to the pan.  (This will temper the eggs or bring them up to temperature slowly so that they won't scramble.)  Bring mixture back to a boil and cook for 3-4 minutes.  Remove from the heat.  Stir in butter and vanilla. 

To Assemble Pie:
5 medium bananas
1 pint of heavy whipping cream
1 teaspoon vanilla
1/4 to 1/2 cup powdered sugar, depending on how sweet you like your whipped cream

Slice 3 bananas and spread in prepared pie crust.  Pour pastry cream over bananas.  Cover pie with plastic wrap and place in the refrigerator for about 2 hours or until completely cooled.  When ready to serve, whip heavy whipping cream until soft peaks form.  Add powdered sugar and vanilla.  Continue mixing until cream is thickened and stiff peaks are formed.  Spoon whipped cream over pastry cream.  Slice remaining 2 bananas and layer on top of whipped cream.  Slice and Enjoy!

PIE PERFECTION!