Banana Cream Pie

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup heavy cream
• 1 1/2 cups milk
• 1 vanilla bean, split and scraped
• 3 egg yolks, beaten
• 4 bananas, ripe but not mushy, sliced
• 1 tablespoon unsalted butter
• 1 (9-inch) graham cracker pie crust

1. Preheat the oven to 350 degrees.
2. In a saucepan, combine the sugar and cornstarch.
3. Add milk and cream gradually while continually whisking.
4. Cook over medium heat, stirring constantly, until the mixture is bubbly.
5. Keep stirring and cook for about 2 more minutes, and then remove from the heat.
6. Stir a small quantity of the hot mixture into the beaten egg yolks, then add egg yolk mixture back to the rest of the hot mixture.
7. Cook for 2 more minutes; remember to keep stirring.
8. Remove the mixture from the stove, and add the scraped vanilla bean.
9. Stir until the whole thing has a smooth consistency.
10. Strain through a fine mesh strainer.
11. Add the tablespoon on butter and stir until smooth.
12. Place the bananas into the cooled graham cracker pie crust.
13. Top with pudding mixture.
14. Bake for 12 to 15 minutes.
15. Chill for an hour.
16. Top with fresh whipped cream and serve.

sugar, cornstarch, heavy cream, milk, vanilla bean, egg yolks, bananas, unsalted butter, graham cracker pie crust

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