Adapted from Food.com
- 1(9 inch) pie crusts, baked (see recipe for all-butter pie crust)
- 3 cups whole milk
- 1/2 granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1-3 bananas
For the whipped cream topping:
- one cup heavy cream
- 3 tablespoons powdered sugar
- Have a pie shell ready for filling.
- In a large saucepan, scald the milk.
- In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, slightly beat the 3 egg yolks; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
- Let sit until lukewarm.
- Meanwhile, make the whipped cream by whipping 1 cup heavy cream with 3 tablespoons powdered sugar.
- Slice bananas and place in a single layer along the bottom of the pie shell; pour half the pudding over the bananas; place another layer of banana slices and then pour over the rest of the pudding.
- Top the pudding with whipped cream and refrigerate for 3 hours.
If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie instead of the whipped cream.