1 baked pastry crust

banana cream pie
my I-pad pictures are a little fuzzy

Filling:

Makes 3 Cups

2 C. half&half

1/2 vanilla bean, split in half lengthwise

or 1 tsp. real vanilla

1 C. sugar

pinch salt

6 egg yolks (if you can't bear to use 6 egg yolks, use 3 beaten eggs)

1/4 C. cornstarch

4 T. (1/2 cube) butter

In a large, non-reactive (non-aluminum) saucepan, combine the half&half, 1/2 C. of the sugar, the vanilla bean (if using, if not add vanilla at the end with the butter) and salt. In a medium bowl, whisk together the yolks, remaining 1/2 C. sugar and cornstarch until smooth.  Heat the milk mixture til it just comes to a boil, remove from heat and temper the egg mixture (add a little hot milk to eggs and whisk) before gradually adding egg mixture to hot half&half. When you have whisked egg and half&half together in the saucepan, return to med heat, whisking or stirring constantly til mixture comes to a boil again. Remove from heat and add cold butter, a little piece at a time (and vanilla if not using vanilla bean) Cool.

Meanwhile, mix 3 sliced bananas with  1-2 T. fresh orange juice (to help prevent bananas from going brown) Gently stir in 1/4-1/3 C. sour cream. Layer the coated bananas in the baked pie crust as flat as possible. Pour the pudding on top and smooth with a spatula. Refrigerate.

When pie has cooled completely, Cover with whipped cream and refrigerate until you are ready to serve.