|3||cups 2% milk|
|2||eggs, lightly beaten|
|1-½||teaspoons vanilla extract|
|2||large firm bananas|
|1||pastry shell (9 inches), baked|
|1||cup heavy whipping cream, whipped|
|1||tablespoon sliced almonds, toasted|
In a large saucepan, combine the 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 the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes. Slice the bananas into pastry shell; pour custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6-8 hours or overnight. Refrigerate leftovers. Yield: 6-8 servings.