Banana Cream Pie I

This ambrosial banana cream pie is filled with lots of bananas and a creamy pudding mixture. Once this pie is prepared, it's slipped into the oven for about 15 minutes, then chilled and served to raves.

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3/4 cup white sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, beaten

2 tablespoons butter

1 1/4 teaspoons vanilla extract

1 (9 inch) baked pastry shell, cooled

4 bananas, sliced

In a saucepan, combine the sugar, flour, 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.

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