I had a jones today for a banana cream pie. Mis en place: 2 cups milk 1/4 cup white sugar 2 egg yolks 1 egg 1/4 cup cornstarch 1/3 cup white sugar 2 tablespoons butter 1 teaspoon vanilla extract 2 bananas sliced 2 cups heavy whipping cream 1 Tsp vanilla extract 2 Tbls white sugar Preparation: I already had some pastry made up in advance https://www.backyardchickens.com/forum/viewtopic.php?id=166865 so I rolled it out and blind baked it (in other words put a smaller pan ON TOP of the pastry while it baked in the pan the pie itself would be assembled in). With the pastry baking off in a 375 degree oven I made my filling. In 3 qt pan heat the 2 cups milk and 1/4 cup sugar, stir with a whisk while heating. Meanwhile in a stainless steel bowl combine the corn starch and sugar, next add the 2 egg yolks and one whole egg. Whisk until it is a golden and light yellow. The milk should be very hot now. Take it off the stove and add a small amount the the egg/sugar/corn starch mixture, (this is called TEMPERING the eggs), all the while whisk this very briskly, add a tad more hot milk, KEEP WHISKING and then slowly add remaining milk and whisk another few seconds. Now pour this mixture back into your sauce pan and on medium heat simmer and whisk constantly. You will FEEL the custard thicken via the resistance of the whisk in it, fold in vanilla extract. When it is thick remove the pan from heat and pour it back into the stainless steel bowl and place plastic wrap right down on the custard and refrigerate at least one hour. Placing the plastic wrap on TOP of the custard prevents a thin crust from solidifying. When the crust has baked about 20 minutes remove the top pan, bake until it is a LIGHT golden color. Remove from oven and let cool completely... When custard has cooled stir it well and pour into shell HALFWAY, now slice bananas in a circle on the edge, repeat another circle inside and repeat until there is a layer of bananas everywhere. Cover bananas with remaining pastry cream. In a mixer combine last group of ingredients and beat on high until it is stiff peaks. Very carefully spread or pipe on the whipped cream. Place pie in refrigerator and let rest at least 2 hours. Save any remaining whipped cream in a plastic storage container to serve on top of hot coffee or espresso with the pie. Cut large wedges and serve to your adoring wife (or husband) and relish in how good it is (IT IS !!). YUMMY !!