Pie crust

• Grandma's Pie Crust

Pie filling

• ½ cup (100 grams / 3.5 ounces) white granulated sugar
• 6 tablespoons all purpose flour
• ¼ teaspoon salt
• 2 ½ cups (600 milliliters / 1.3 US pints) milk
• 1 egg, whipped
• 1 tablespoon butter
• ½ teaspoon vanilla extract
• 4 ripe bananas, sliced
• ¼ cup (60 milliliters / 2.0 US fluid ounces) lemon juice

Pie topping

• ½ cup heavy cream
• ½ teaspoon vanilla extract
• 1 ½ teaspoons powdered sugar

Pie crust

1. Prepare Grandma's Pie Crust.

Pie filling

2. In the top of a double boiler, whisk together sugar, flour, salt and milk. Stir out any lumps.
3. Bring water to a boil in lower portion of double boiler.
4. Stir constantly until mixture is thickened, about 5 minutes.
5. Place lid on mixture and continue cooking for 10 more minutes, stirring occasionally.
6. Beat egg in a small bowl. Add about ½ cup of hot pie filling mixture to egg in bowl and stir well. This tempers the egg so it won't scramble when added to the hot pie filling.
7. Pour tempered egg mixture into pan of hot pie filling. Stir constantly and cook for 2 more minutes.
8. Remove from heat, add butter and vanilla. Stir until mixed.
9. Slice 2 bananas. Dip slices in lemon juice, shake off excess and distribute banana slices in the bottom of baked pie shell.
10. Pour half of pie filling over bananas in bottom of pie shell. Make sure banana slices are covered by pie filling.
11. Slice remaining 2 bananas. Dip in lemon juice, shake off excess and arrange on top of filling in pie.
12. Pour remainder of pie filling over second layer of bananas in pie shell. Cover all bananas with filling.
13. Chill for about 1 hour before adding topping.

Pie topping

14. In a large bowl, whip cream with electric mixer until peaks are just forming.
15. Beat vanilla and sugar into cream and continue mixing until peaks form in cream. Don't over beat the mixture or it will form lumps and begin to turn to butter.
16. Spread whipped cream mixture over pie filling on chilled pie. Keep chilled until served.