Banana Custard Cream Pie

What you need:

• 1 prepared pie crust, cooled
• 1/2 cup sugar
• 1/2 cup cake flour
• 1/4 tsp. salt
• 1 2/3 cup milk
• 3 egg yolks, beaten
• 1 tsp. vanilla
• 1 cup heavy cream
• 3 tbsp. powdered sugar
• 1/2 tsp. vanilla
• 4 medium ripe bananas
• 1 tsp. lemon juice

Directions:

1. In a double broiler, combine sugar, flour, and salt. Pour in milk while stirring, until it's blended.
2. Cook until thickened, stirring constantly, about 15 minutes.
3. Pour a little of it into the egg yolks and beat. Then pour egg yolks slowly into the milk mixture, stirring vigorously.
4. Remove from heat and add vanilla. Cover, with saran wrap touching the custard, and refrigerate until cool.
5. When it is time to assemble, whip your heavy cream with powdered sugar and vanilla until stiff peaks form. I recommend using a stand mixer if you're a wimp like me!
6. Fold half the whipped cream into the cooled custard and pour half of that into the prepared crust.
7. Slice 2 bananas and layer on top of custard.
8. Pour remaining custard on top.
9. Slice remaining 2 bananas and toss with lemon juice to prevent browning.
10. Arrange on top of custard and top with remaining whipped cream. You can pipe it on all pretty or whatever you want to do. Refrigerate for 2 hours before serving.

Recipe from Double the Sugar