1 c. C&H dark brown sugar
1/4 tsp. salt
2 egg yolks
1 tbsp. butter
3 to 4 ripe sliced bananas
1 c. sweetened whipped cream
1/4 c. all-purpose flour
1 1/4 c. cold water
1/4 c. evaporated milk
1/2 tsp. vanilla
1 baked 8 or 9 oz. pie shell

In a saucepan mix brown sugar, flour and salt. Add water, egg yolks, evaporated milk, butter and vanilla. Beat with wire whisk until smooth. Place over medium heat, cook and stir until thickened. Cool 5 minutes. Spread in baked pie shell. Shortly before serving, slice bananas over filling and top with whipped cream. Refrigerate any remaining pie. Makes 6 to 8 servings.