Banana Cream Pie

(Courtesy of Woman's Day)

Ingredients:
1 (9 oz.) ready-to-fill graham cracker pie crust (10 inch)
1/2 c. granulated sugar
1/4 c. cornstarch
1/8 tsp. kosher salt
2 c. whole milk
2 c. heavy cream
4 large egg yolks
1/2 tsp. pure vanilla extract
2 large bananas

Directions:
To transfer the pie crust to your own pie plate, unfold the top rim of the crust's foil pan packaging; hold the plastic cover in place and invert.  Remove the foil pan, place a pie plate over the crust, invert again and remove the plastic cover.

In a medium saucepan, whisk together the sugar, cornstarch and salt.  Add the milk and 1 c. of the heavy cream and whisk until fully incorporated; whisk in the egg yolks.  Bring the mixture to a simmer.  Gently simmer, stirring occasionally, until thickened, 12-15 minutes.  Remove from heat and stir in the vanilla.

Pour half the pudding mixture into the pie crust.  Slice the bananas crosswise 1/4 inch thick and arrange in a single layer on top of the pudding.  Top with remaining pudding and smooth the top.  Place a piece of the plastic wrap directly onto the surface of the pudding.  Refrigerate until chilled, at least 3 hours and up to 1 day.

When ready to serve, using an electric mixer, beat the remaining cup cream in a medium bowl until stiff peaks form; spread over the pie.