Banana Cream Pie

• ¾ cup white sugar (or sugar replacement)

• 3 tbsp. cornstarch

• ¼ teaspoon salt

• 2 cups milk

• 3 egg yolks, beaten

• 2 tablespoons butter

• 1 ¼ teaspoons vanilla extract

• 1 (9 inch) baked pastry shell, cooled

• 4 bananas, sliced

In a saucepan, combine the sugar, cornstartch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice bananas into the cooled baked pastry shell. Top with pudding mixture.

Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Calories: 225 per piece