Mom's Homemade Banana Cream Pie

Someone in my cooking group was looking for a good banana cream pie recipe.  I instantly had the craving too!

My mom made this pie for Danny for his birthday the first year we were married.  I also remember it a handful of times growing up.  I have tried numerous other banana cream pie recipes in the last 14 years and none compare to Mom's. 

Makes one 9-inch pie.
Preparation time:  25 to 30 minutes
Refrigeration time:  7 house

3/4 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
2 1/2 cups half-and-half or part cream/part milk
3 eggs yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
One 9-inch baked and cooled pastry shell (I use Grandma Kahn's perfect pie crust)
3 large or 5 small bananas

Topping:
8 ounces whipping cream
1 teaspoon vanilla
2 to 4 tablespoons powdered sugar, or to taste

1.  In a medium-sized mixing bowl combine sugar, constarch, and salt; mix well.  Gradually stir in half-and-half, mixing until smooth.  Fill a medium-sized saucepan with water, then pour water back out immediately.  TIP:  There is less chance of scorching milk if you wet the pan with water first, then pour the water out. 

2.  Pour half-and-half ingredients from the bowl into the saucepan. 

3.  Over medium heat bring to a boil, stirring; boil 1 minute stirring constantly.  Remove from heat.  Stir half of hot mixture into egg yolks, mixing well; pour back into saucepan; return to medium heat.  Bring back to boiling, stirring; boil 1 minute longer.

4.  Remove from heat.  Stir in butter and vanilla; cool completely.  TIP:  An efficient and fast way to cool a pot holding a hot mixture is to set the pan in a sink of cold water.  Be careful not to get the water into the pan.

5.  Pour half of cooled mixture into baked cooled pie shell; slice bananas over mixture.  Pour remaining half of mixture over bananas.  Chill 1 hour.

6.  Whip cream, then fold in powdered sugar and vanilla; spread on top of pie, and chill.  Best if served after 6 hours of chilling.