2 eggs
1/2 c. sugar
1/4 c. flour
2 c. milk, scalded
4 oz. unsalted butter
1 tbsp. vanilla extract
5 med. firm bananas, peeled and sliced
1 c. whipping cream
1 (9 inch) pastry shell, baked

In a heavy saucepan, beat eggs; sugar; and flour until pale lemon yellow color. Beat hot milk into egg mixture. Cook, stirring constantly, until sauce thickens (about 5 minutes). Remove from heat; stir in butter and vanilla until blended. Cover well by putting plastic wrap directly on top of sauce; cool. (Filling will keep 5 days in refrigerator). Fold in bananas, reserving a few slices for garnish, if desired. Spoon into baked pastry shell. Whip cream with 3 tablespoons sugar; spread on top of pie to serve.