Banana Cream Pie

• 1 C sugar
• 1/4 C cornstarch 
• 1/2 tsp salt
• 3 C milk
• 2 eggs, lightly beaten
• 3 Tbsp butter
• 1 1/2 tsp vanilla extract
•  1 pie shell baked (I make my own pie crust)
• 2 large firm bananas
• 1 C heavy whipping cream, whipped

In a large saucepan, combine 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 heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer. 

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

Spread half of the custard into pastry shell. Slice bananas; arrange over filling Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours of overnight.