Banana Cream Pie

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups milk
• 2 eggs, lightly beaten
• 3 tablespoons butter
• 1-1/2 teaspoons vanilla extract
• 2 large firm bananas
• 1 pastry shell (9 inches), baked
• 1 cup heavy whipping cream, whipped
• 1 tablespoon sliced almonds, toasted

Directions

In a large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.

Slice the bananas into pastry shell; pour custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6-8 hours or overnight. Refrigerate leftovers.

6-8 servings.