Banana Cream Pie

You’ll Need:

3/4 cup sugar
1/3 cup all purpose flour or 3 Tbs cornstarch (I use the cornstarch)
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
1 9-inch baked pastry shell
(meringue made from the leftover egg whites, optional)

1 1/4 cups of whole milk or half-and-half
pinch salt
pinch pepper
2 Tablespoons butter
2 teaspoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
9 inch pie pan filled with your favorite crust

Procedures : Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually. Cook, stiring constantly, over medium heat til bubbly. Cook and stir an additional 2 minutes and remove from burner.

Stir small amount of hot mixture into egg yolks, immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stiring constantly. Remove from heat.

Add butter and vanilla and stir til smooth.

Slice 3-4 bananas into the cooled baked pastry shell. Top with pudding
mixture and spread meringue (if desired) on top of the pie. Bake at
350 degrees for 12-15 minutes. Cool.