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NewPort Shores Banana Cream Pie

1 baked 9-inch piecrust, cooled
1 1/3 C. sugar
1/2 C. cornstarch
1 t. salt
1 C. evaporated milk
4 1/4 C. reduced-fat milk
8 egg yolks, slightly beaten
4 t. butter or margarine
2 t. vanilla extract
3 medium-sized ripe bananas (about 2 1/4 C. slices)
Whipped cream for garnish

Combine sugar, cornstarch and salt in large saucepan. Gradually stir in both types of milk. Cook over medium heat, stirring constantly, until mixture thickens enough to coat back of spoon, about 15 minutes (if milk is cold to start). Reduce heat and cook another 2 minutes. This mixture must be stirred fast and frequently so that it does not become lumpy. If mixture does become lumpy, strain to remove any lumps.

Add spoonful of hot mixture to egg yolks and quickly stir in. Add more of hot mixture, a spoonful at a time, until about half the hot mixture has been incorporated into eggs. Transfer egg yolk mixture to hot mixture in saucepan. Bring to gentle boil, then cook, stirring frequently, 2 minutes. Remove from heat and stir in butter and vanilla.

Cool mixture completely.

Meanwhile, slice bananas into cooled crust.

Pour custard over bananas in pie shell. Refrigerate until chilled and set. When ready to serve, topped with whipped cream. Makes about 8 servings.

Note: If cornstarch mixture is cooked too long, cornstarch loses its power to thicken and custard will not set properly.



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