9" graham cracker crust
2/3 c sugar
1/2 c cornstarch
1/2 ts salt
3 c milk
4 egg yolks, slightly beaten
2 Tbs butter
1 Tbs + 1 ts. vanilla
2 lg. bananas
Sweetened whipped cream
Bake graham cracker crust. Cool.
Mix sugar, cornstarch, and salt in a saucepan. Blend
milk and egg yolks, gradually stir into the sugar mixture.
Cook over medium heat, stirring constantly, until the
mixture thickens and boils.
Boil and stir 1 minute. Remove from heat and blend in
butter and vanilla. Press plastic wrap onto filling in
saucepan and cool to room temp.
Slice bananas into the crust, arranging them in a layer
about 1/2" deep. Pour cream filling over banana slices
and chill about 2 hrs. Top with whipped cream.
