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Kat's Banana Pie

3 cups milk
1 cup sugar
41/2 tbs corn starch
1/2 tsp salt
3 egg yolks, slightly beaten
1 tbs butter
2 tesp vanilla
1 9" baked pie shell

Heat milk over medium heat. Meanwhile combine sugar, corn starch and salt. Gradually
 stir into the milk until mixture is smooth and comes to a boil. Boil 1 min. stirring constantly.
Remove from heat; stir in half the egg yolk. Pour mixture into the remaining egg yolk, mix well.
Return to heat and boil 1 min stirring constantly. Remove from heat and stir in butter and vanilla
Pour into 9" pie shell filled with sliced bananas. Chill until firm

Topping;

1 cup heavy cream
2 tbs sugar
1/2 tsp vanilla

Beat cream at high speed until it begins to thicken. Gradually add sugar. Add vanilla and
beat until stiff.

     Kat's Banana Cream Pie

2/3 cup sugar
31/2 tbs corn starch
1/2 tsp salt
21/2 cups milk
1 tbs butter
3 eggs separated
1 ripe banana mashed
1 tsp lemon juice
1/2 tsp vanilla
1 tsp rum
2 ripe bananas sliced
1 baked 9" pie shell
3 tbs confectioner's sugar

Combine sugar, corn starch, salt and milk in top of double boiler; blend. Place over hot water.
Cook, stirring constantly, until thickened. Stir in butter and cook over lowest heat, stirring
occasionally, 15 min. longer. Beat egg yolks until thick and lemon colored. Slowly pour
the hot milk mixture into the yolks, beating as you do so. Mixed mashed banana with lemon
juice, vanilla and rum. Stir into egg yolk custard. Arrange sliced bananas over bottom of
pie shell. Cover with the custard. Let stand at room temperture to cool and firm, then chill.
Beat egg whites until stiff then beat in sugar and make circle of meringue around top.

Minds are like parachutes - they only function when open.

- Thomas Robert Dewar