Banana Cream Pie Filling (custard & bananas)

1/2 cup sugar
1/4 cup cornstarch
1/8 tsp salt
1/4 cup cold milk
2 cups scalded milk
3 egg yolks (beaten)
1 tsp vanilla extract
2 tbsp softened butter
2-3 bananas

In in a heavy saucepan stir together sugar, cornstarch, and salt, pressing out any lumps with the back of a spoon. Stir in the cold milk and beaten egg yolks. When the mixture is smooth, stir in the scalded milk. Cook over medium heat, stirring constantly. As soon as the mixture begins to thicken, turn the heat to low and continue to cook, stirring constantly, until thick and bubbly, about 1 minute longer. If the mixture threatens to become lumpy, remove it from the heat at once and stir vigorously until smooth. When thick, remove from the heat and gently stir in the softened butter and vanilla. Let cool 10 minutes, stirring occasionally to prevent a film from forming on top.

Spoon 1/3 of the filling into the cooled crust. Peel and slice the bananas into 1/4-inch slices over the filling. Spoon the remaining filling over the bananas. Refrigerate until firm, at least 3 hours.

Source: My Best Banana Cream Pie (from The Wooden Spoon Dessert Book by Marilyn M. Moore)

Serving Size: Makes filling for a 9 inch pie

Number of Servings: 6

Recipe submitted by SparkPeople user JESSICARA_1984.