This was, by far, the most popular pie I made for Thanksgiving this year.  Jeremy loves it and has reminded me several times to print the recipe.  The original recipe used a regular pie crust, but I did it on a graham cracker crust and I think that was a good move.

Banana Cream Pie

TOTAL TIME: Prep: 10 min. Cook: 15 min. + chillingYIELD:8 servings

Ingredients

• 1 pre-made graham cracker pie crust
• 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 pastry shell (9 inches), baked
• 2 large firm bananas
• 1 cup heavy whipping cream, whipped

Directions

• 1. 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.
• 2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
• 3. Spread half of the custard into pie crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.

From Taste of Home