Susans Banana Cream Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
• 3 egg yolks
• 1 cup sugar
• 1/4 cup cornstarch
• 3 cups milk
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract
• 1 medium banana, sliced
• 1 recipe Mrs. Rowes Meringue (page 24)

1. Preheat the oven to 325F.
2. Mix the egg yolks, sugar, and cornstarch together.
3. Using a double boiler, heat the milk until it boils.
4. Whisk in the egg mixture and cook, stirring occasionally with the whisk, for about 4 minutes, until very thick.
5. Remove from the heat and stir in the butter and vanilla.
6. Slice the banana and arrange the slices in the crust.
7. Pour the filling over the bananas and top with the meringue, sealing the edges well.
8. Bake for about 30 minutes, until golden brown.
9. The filling should wobble very slightly in the center when the pan is jiggled.
10. Custards continue to cook when taken out of the oven, so dont overdo it.
11. Cool to room temperature on a wire rack, then chill in the refrigerator for 3 to 4 hours before slicing.
12. Serve cold.

pie pastry, egg yolks, sugar, cornstarch, milk, unsalted butter, vanilla, banana, meringue

Taken from www.epicurious.com/recipes/food/views/susan-s-banana-cream-pie-390093 (may not work)