Banana Cream Pie
2 eggs
1/2 cup plus 2 tablespoons sugar
1/4 cup flour
2 cups milk, scalded
1/2 cup butter
1 tablespoon vanilla extract
5 firm, medium bananas
1 9-inch baked pie crust (Classic Crisco Crust)
1 cup whipping cream
In heavy saucepan, beat eggs, 1/2 cup sugar and flour until pale lemon color. Gradually beat hot milk into egg mixture. Cook, stirring constantly, over medium heat until sauce thickens, about 5 minutes. Remove from heat. Stir in butter and vanilla until blended. Place plastic wrap directly on surface of filling to cover. Cool. To assemble pie, slice bananas; reserve a few slices for garnish, if desired. Fold remaining bananas into filling; spoon into baked pie crust. Beat cream with remaining 2 tablespoons sugar until soft peaks form. Spread on top of pie.
Recipe Courtesy-- Great American Favorite Brand Name Cookbook
