Banana Cream Pie

Ingredients For Filling
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
6 bananas sliced
1 tbsp fresh lemon juice
1 ready made pie crust

Cooking Tools

Heavy saucepan

Pie dish

2 Medium mixing bowl

Electric hand mixer

Directions
In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Prepare the whipped cream (recipe below) refrigerate until read to assemble the pie.
Blind bake the pie crust in a pie dish for 20-25 minutes at 375 degrees F, cool completely before assembling pie.
Slice bananas and place in bowl, toss gently with lemon juice.  put some filling at the bottom of pie pan to start, add a layer of bananas.  Alternate layers of filling and bananas with the filling being the last.  Top with fresh whipped cream and sliced bananas.

Serves 6

Ingredients For Whipped Cream
1 1/2 cups of heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
Directions

Place cold cream into a mixing bowl, use a electric mixer on med to start then to high until soft peaks form.  Add vanilla and sugar and whip until stiff peaks, but be careful not to over whip or you will have butter!