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.