Banana Cream Pie Recipe

1. Whisk sugar, cornstarch and salt in medium saucepan. Add yolks, then
immediately but gradually whisk in milk and evap. milk. drop in vanilla
bean. Cook over medium heat, stirring frequently at first, and then
constantly as mixture starts to thicken and begins to simmer, 8-10 minutes.
Once mixture simmers, continue to cook, stirring constantly for 1 minute
longer. Remove pan from heat; whisk in brandy and butter. Remove vanilla
bean, scrape out seeds, whisk them back into filling.

2. Pour filling into shallow pan (another pie pan works well). Put plastic
wrap directly on surface to prevent a skin from forming; cool until warm,
about 30 minutes. Pour 1/2 of the warm filling into pie shell, slice the
bananas over filling, then top with second half of filling. Once again,
place sheet of plastic wrap directly on surface. Refrigerate until
completely chilled, at least 3 hours.

3. Whip cream to soft peaks. Add confectioner's sugar and vanilla; continue
to whip to barely stiff peaks. Spread over filling and refrigerate until
ready to serve.