Bananas are something I always have in my fruit bowl, therefore, when pressured to put together a sudden dessert for friendly guests, my bananas did come to the rescue!! A classic but still oozing charm, the banana cream pie is like a warm hug, it comforts as well as delights and leaves you always wanting more. If you still cannot stay away from your chocolate you can break a few pieces of dark chocolate into the prepared mixture. But I do encourage you to taste this pie with its warm, sutle hints of sweetness melting into a gooey concoction of loveliness. A winner indeed! 

Ingredients 

1 cup sugar 
1/4 cup cornstarch 
1/2 teaspoon salt 
3 cups 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 pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings. 

By Mayuri Jayasinghe