Bananary Enough Cream Pie

• 1 pre-baked 9 inch pie shell
• 3 large, ripe bananas
• 1 6 oz container banana yogurt
• 1 1/4 cups half & half
• 6 large egg yolks
• 1/4 cup cornstarch
• 3/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon banana flavor extract
• 1/2 teaspoon salt
• 4 Tablespoons unsalted butter cut into small pieces
• 1 cup of whipping cream, whipped and flavored with 3 Tablespoons Creme de Banane

1. Make sure at least one of your bananas is extremely ripe. Peel it and place in a blender with yogurt, cream, egg yolks, cornstarch, sugar, vanilla, banana flavoring and salt and blend until smooth. Pour into a saucepan, bring to a simmer over medium low heat and cook, stirring constantly, until the mixture bubbles and becomes thick, about 7-8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Take your time here. Make sure the previous pieces of butter are incorporated before adding the new ones. Set aside to cool slightly.
2. Slice one of your remaining bananas into 1/8 inch slices and use them to cover the bottom of your cooled, pre-baked pie shell. Spoon in the filling and smooth the top with a spatula to even. Cut the second banana and cover the top with a layer of slices. Cool in the refrigerator for about 15 minutes.
3. While the pie is cooling, chill your bowl and beater (5 mins. in the freezer), then whip and flavor the cream. Spread over the filling and bananas to cover. Cover loosely with foil and place back in the refrigerator to set (at least 3 hours)

shell, bananas, banana yogurt, egg yolks, cornstarch, brown sugar, vanilla, banana flavor, salt, unsalted butter, whipping cream

Taken from www.epicurious.com/recipes/member/views/bananary-enough-cream-pie-50066790 (may not work)