In The Kitchen: Pie #2, Banana Cream

This is a recipe from a pillsbury cookbook. The original recipe was a Vanilla Cream Pie (which I made also), But there is a variation for Banana Cream Pie.

Banana Cream Pie

3/4 cup sugar

1/4 cup cornstarch

1/4 tsp salt

3 cups milk

3 egg yolks, slightly beaten

2 TBS margarine or butter (I used lard)

2 tsp vanilla

2 or 3 bananas

1 baked pie crust, completely cooled

In medium saucepan, combine sugar, cornstarch and salt; mix well. Stir in milk until smooth. Cook over medium high heat (original recipe said medium, but that takes too long) until mixture boils and thickens, stirring constantly. Boil 2 minutes. Remove from heat. Stir about 1/4 cup hot mixture (you don't have to measure) into egg yolks. Gradually stir yolk mixture into hot mixture into saucepan. Put back on heat and cook just until mixture begins to bubble, stirring constantly. Remove from heat. Stir in lard and vanilla. Cool filling to lukewarm. Slice bananas into cooled, baked shell. Pour filling over bananas. Refrigerate until set.