Banana Cream Pie

• 1 cup sugar
• 14 cup cornstarch
• 12 teaspoon salt
• 3 cups milk
• 2 eggs, lightly beaten
• 3 tablespoons butter
• 1 12 teaspoons vanilla extract
• 2 large firm bananas
• 1 pastry shells, baked (9 inches)
• 1 cup heavy whipping cream, whipped
• 1 tablespoon sliced almonds, toasted

1. In large saucepan, combine sugar, cornstarch, salt and milk until smooth.
2. Cook and stir over medium-high heat until thickened and bubbly.
3. Reduce heat; cook and stir 2 minutes longer.
4. Remove from the heat.
5. Stir a small amount of hot filling into eggs; return all to the pan.
6. Bring to a gentle boil; cook and stir 2 minutes longer.
7. Remove from the heat.
8. Gently stir in butter and vanilla.
9. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.
10. Slice the bananas into pastry shell; pour the custard over top.
11. Spread with whipped cream; sprinkle with almonds.
12. Chill for 6-8 hours or overnight.
13. Refrigerate leftovers.

sugar, cornstarch, salt, milk, eggs, butter, vanilla, bananas, pastry shells, heavy whipping cream, almonds

Taken from www.food.com/recipe/banana-cream-pie-147759 (may not work)