shaleah's banana cream pie

How To Make shaleah's banana cream pie

• 1

  In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and 1 cup of the heavy cream and whisk until fully incorporated; whisk in the egg yolks. Bring the mixture to a simmer. Gently simmer (stirring constantly or the mixture will burn)until thickened, 12 to 15 minutes. Remove from heat and stir in vanilla.
• 2

  Pour half of the pudding mixture into the pie crust. Slice the bananas crosswise 1/4 inch thick and arrange a layer on top of the pudding. Top with remaining pudding and smooth the top.
• 3

  Place plastic wrap directly on the surface. Refrigerate for 3 hours. Beat cream until stiff. Spread over pie before serving.
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