The Best Banana Cream Pie

• 5 cups half-and-half
• 14 cup butter or 14 cup margarine
• 1 cup granulated sugar
• 3 extra large eggs
• 14 cup cornstarch
• 1 teaspoon vanilla
• 14 teaspoon salt
• 1 cup miniature marshmallow
• 3 cups sliced bananas
• 14 cup pineapple juice
• 2 baked 9-inch pie shells
• sweetened whipped cream

1. In medium to large saucepan, combine half and half and butter.
2. Bring just to a boil over medium heat.
3. In a medium sized bowl, beat together sugar, eggs, cornstarch, vanilla, and salt until cornstarch is completely dissolved and mixture is well blended.
4. Gradually add to the mixture in the saucepan, beating constantly with a wire whisk.
5. Cook while stirring constantly for 2 minutes or until the mixture thickens.
6. Add the marshmallows.
7. Stir until the marshmallows melt and the mixture is smooth.
8. Remove from the heat and let it cool to room temperature.
9. In a medium bowl, toss the bananas with the pineapple juice until they are evenly coated.
10. Drain and discard the juice.
11. Fold the bananas into the cooled filling mixture.
12. Spoon into the crusts.
13. Lay plastic wrap directly on top of filling to prevent a film from forming.
14. Refrigerate for at least 4 hours.
15. Remove plastic wrap and top with whipped cream.

butter, sugar, eggs, cornstarch, vanilla, salt, marshmallow, bananas, pineapple juice, pie shells, whipped cream

Taken from www.food.com/recipe/the-best-banana-cream-pie-95417 (may not work)