Banana Cream Pie

• 2/3 c. sugar
• 3 Tbsp. cornstarch
• 1/2 tsp. salt
• 3 c. milk
• 3 beaten egg yolks, slightly beaten
• 1 Tbsp. butter
• 1 1/2 tsp. pure vanilla extract
• 9-inch pie shell, baked and cooled
• 4 large bananas, sliced thick
• 1 container Cool Whip
• 5 lb. or 10 to 12 large sweet potatoes or yams
• sugar
• cinnamon
• nutmeg
• 1 lb. butter
• vanilla
• pie dough (use your best 2-layer pie crust and increase by 4)
• 1 pkg. yeast
• 1/2 c. lukewarm water
• 1/2 tsp. sugar
• 1/2 c. shortening (Wesson oil)
• 1/2 c. sugar
• 1 egg, beaten
• 1 1/2 tsp. salt
• 2 c. scalded milk
• 8 c. sifted flour

1. Preheat the oven to 425u0b0.
2. Dissolve the yeast in warm water. Stir in 1/2 teaspoon of sugar, stirring again, then let stand until completely dissolved.
3. Cream shortening with 1/2 cup sugar.
4. Add the beaten egg and scalded milk (which has cooled).
5. Add the salt and finally the yeast.
6. Stir in the flour gradually until the dough is stiff enough to knead.
7. Knead until smooth and elastic for 10 to 15 minutes.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=271198 (may not work)