Banana Cream Pie

Since we had a bunch of bananas that went from totally green to overripe virtually overnight, today was a day to go bananas.  In addition to the Banana Bread that we made, Catherine also wanted to make a Banana Cream Pie.  I have always wanted to make a Banana Cream Pie, but Catherine beat me to it.  She surfed around and found this recipe.  I have to say, it came out OH-SO-GOOOOOOOD!

• 9” pie shell, prepared
  (We used a graham cracker crust pie shell)
• 3 cups whole milk 
• ¾ cup white sugar 
• 1/3 cup all-purpose flour 
• ¼ tsp. salt 
• 3 egg yolks, slightly beaten 
• 2 Tbsp. butter 
• 1 tsp. vanilla 
• 3 bananas

DIRECTIONS

1. Have baked 9-inch pie shell ready. 
2. In a large saucepan, scald the milk
   Heat the milk to 180 degrees. At this temperature, the milk should just begin to come to a light froth:  you will see around the edges of the pan, where tiny bubbles will form. This point can be determined visually or with a thermometer and can be done in a double boiler or, if you pay close attention, over direct heat.  To prevent scorching, be sure to stir the milk as it heats.
3. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
4. Over medium heat, stirring constantly, cook until thickened. 
5. Cover and, stirring occasionally, cook for two minutes longer. 
6. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. 
7. Cook for one minute longer, stirring constantly. 
8. Remove from heat and blend in the butter and vanilla. 
9. Let sit until lukewarm. 
10. When ready to pour, slice bananas and layer half of them in the bottom of the pie shell
11. Pour half of the warm custard mixture over bananas.
12. Repeat with Steps 10 and 11 with the remaining bananas and warm custard.
     
13. Top with either homemade whipped cream or a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Adapted from Food.com's website