Banana Cream Pie Recipe

In a small saucepan, combine sugar, cornstarch, salt and milk.

Whisk over medium heat until hot and bubbly. Let boil for 1 minute and remove from heat.

Whisk ½ cup of the hot mixture into the eggs, a spoonful at a time, until incorporated.

Pour the egg mixture back into the pot and whisk. Bring to a low boil and let cook 1 minute.

Remove from heat and stir in vanilla and butter.

Transfer to a large bowl and cover with plastic wrap, allowing the wrap to touch the surface of the custard mixture. Refrigerate for 30 to 45 minutes.

Spread a thin layer of custard into the prepared pie crust.

Add sliced bananas and remaining custard.

Spread with whipped cream and refrigerate for at least 4 hours.