Banana Cream Pie

Mmm... banana cream pie! Doesn't that sound delicious? It is. I made this at my husband's request for Thanksgiving, then again last night when I had my grandparents and cousin over for dinner. The second time, it was just as tasty! We had Chicken Parmesan (the lowfat version), salad, and fresh french bread. A low prep dinner in line with current holiday craziness.

Banana Cream Pie
Submitted by Mindy ~ The Sisters Cafe

3/4 cup white sugar
1/3 cup flour
1/4 tsp salt
2 cups milk
3 egg yolks, beaten
2 T butter
1 1/4 tsp vanilla extract
1 9 inch pie crust, baked
2 bananas (the original recipe called for 4, but I thought that was too much)

In a saucepan, combine the sugar, flour, and salt. Add milk gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice bananas into the cool baked pastry shell. Top with pudding mixture.

Bake at 350 degrees F for 12-15 minutes. Chill for one hour.