Banana Cream Pie

Ingredients

•     1 cup sugar
•     1/4 cup cornstarch
•     1/2 teaspoon salt
•     3 cups 2% milk
•     2 large eggs, lightly beaten
•     3 tablespoons butter
•     1-1/2 teaspoons vanilla extract
•     1 pie crust (9 inches), baked
•     2 large firm bananas
•     1 cup heavy whipping cream, whipped

Directions

•     In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
•     Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
•     Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Nutrition Facts

1 piece: 472 calories, 26g fat (14g saturated fat), 117mg cholesterol, 353mg sodium, 55g carbohydrate (35g sugars, 1g fiber), 7g protein.