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Banana Cream Pie            Jan Peterson

Crust:

2 cups flour            1 teaspoon salt

3/4 cup Crisco

8 Tablespoons cold water (approximately)

Cut shortening into flour and salt.  Add water until of rolling consistency.  Bake single crust at 400 degrees for approximately 10 minutes until lightly browned

Filling:

1/2 cup sugar            1/2 teaspoon salt

2 eggs yolks, slightly beaten            1 teaspoon vanilla

2 Tablespoons cornstarch            2 cups milk

2 teaspoons of butter

Mix sugar, cornstarch and salt in saucepan.  Gradually stir in milk.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil 1 minute.  Remove from heat.  Gradually stir at least half of hot mixture into egg yolks.  Then blend into hot mixture in saucepan.  Boil 1 minute more, stirring constantly. Remove from heat.  Blend in butter and vanilla.  Slice two bananas into  pie shell and pour filling over.  Refrigerate until set.  Serve with whipped cream.