Banana Cream Pie

Well I have been planning on making this pie for a little while. You see my Youth pastor was leaving and so me and another leader decided to put something together to say good bye for him. We made a card for him,  we had a hat and put little inside jokes all over it using little pins....One was a parrot. We wanted one other thing too though.  I was going to make him  the chocolate cake I have on here, but then I found out he didn't like cake,  but his daughter told me he loved banana cream pie, and so I thought, hey I can do that! And so I did, and everyone liked it! Even someone who didn't like bananas all too much. I hope you get similar reviews if you make this.  I adapted the recipe from one I found in a really old betty crocker book.

Here is what you are going to need!

1 baked nine inch pie crust
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 1/3 cups whole milk
4 egg yokes
3 tablespoons of butter
2 teaspoons vanilla extract
1 teaspoon banana extract
1 large banana, diced into quarter inch slices

Oh and if you want you can reserve  the egg whites and make a meringue to top the pie.

How to do it:

1. combine the dry ingredients in a sauce pan and add milk slowly over medium heat. Stirring constantly. Seriously stir constantly or it will burn.
2. When mixture thickens and boils add  half the mixture slowly to the egg yokes stirring constantly still (You don't want to cook the egg yokes)
3. Add the egg mixture to the sauce pan again and bring back to a boil for one minute.
4. Remove from hear and add butter, banana extract, and vanilla extract.
5. Line bottom  of pie crust with banana so that there is almost not crust visible at bottom of pan, if need be add another.
6. Pour mixture over the bananas and the put plastic wrap on pie, carefully pressing down on the mixture. (This prevents the filling from getting a pudding skin)
7. Refrigerate for two hours and then serve with whipped cream.