Banana Cream Pie by Woman's Day Magazine

Bobby made a great springtime dessert for us tonight. (too bad it turned cold and rainy today - but I sure can imagine eating it on a pretty summer day)

Banana Cream Pie

1 9 oz graham cracker pie crust 1/2 cup sugar 1/4 cup cornstarch 1/8 t salt 2 cups whole milk 1 cups heavy cream (1/2 pint) 4 large eggs yolks (Bobby learned how to seperate eggs) 1/2 t vanilla 2 large bananas + 1 for decoration 8 oz cool whip In a medium saucepay, whisk together the sugar, cornstarch and salt. Add the milk and 1 cup of the heavy cream and whisk until fully incorporated; whisk in the egg yolks. Bring the misture to a simmer. Gently simmer, stirring occasionally until thickened, 12 to 15 minutes. Remove from heat and stir in the vanilla. Pour half the pudding mixture into the pie crut. Slice the bananas crosswise 1/4 in. thick and arrange in a single layer on top of the pudding. Top with the ramaining pudding and smoothe the top. Place a piece of 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, spread cool whip over the top of the pie. Makes 8 servings (This isn't exactly the Woman's Day recipe but our rearranged version.)