Banana Cream Pie

Mm-Mm-Good...

Makes 1 9-inch pie

  3/4 c sugar
  1/4 c cornstarch
  1/4 tsp salt
  3 c milk
  4 egg yolks, slightly beaten
  4 tbsp butter, softened
  2 tsp vanilla

Precook 9-inch pie crust.

In a large saucepan, mix dry ingredients thoroughly with a wisk until consistent texture (no lumps of cornstarch remaining).  While continuing to whisk, pour in milk, slowly at first.  Stir thoroughly.
Stir about 2 cups of the milk/sugar mixture into the egg yolks, and stir until well mixed.  Pour back into saucepan.
Stir constantly over medium heat until full boil (can't be stirred down).  Should be thick at this point.  Lower heat to medium low and continue to stir for 3 minutes.  Remove from heat.  Add butter and vanilla, and stir until well mixed.

(Note:  You can use 2 T butter if you prefer.  Also, if using real vanilla, you may choose to use a bit less, unless you like stronger vanilla flavor.)

Cover with plastic wrap (to inhibit a 'skin' to form on the pudding) and let sit for 15 minutes.
After 15 minutes, slice 2 medium-sized, ripe bananas, into pie shell.
Remove plastic wrap from pudding, and stir well.  Pour into pie shell.

Serve as desired: warm or cold, with cream or meringue, 1/2 pie or full pie :)

Alternatives

Instead of bananas, gently stir 1-2 Tbsp sugar into 1 1/2 cup fresh raspberries or blackberries (depending on sweetness).  Pour 1 cup into pie shell.  Fill pie shell with pudding.  Sprinkle remaining berries on top.