Banana Cream Pie

• 1 1/2 cups crushed Nilla wafers

• 6 Tablespoons unsalted butter, melted

• 3/4 cup white sugar

• 1/3 cup cornstarch

• 1/4 teaspoon salt

• 2 cups milk

• 3 egg yolks, beaten

• 2 tablespoons butter

• 1 ¼ teaspoons vanilla extract

• Cool whip for topping

• 4 sliced bananas

Preheat oven to 350.

Mix crushed wafers with melted butter and press into glass pie dish. Bake 5 minutes, remove and let cool.

In a saucepan, combine the sugar, cornstarch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring.

Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Cool pudding in fridge 2 hours.

Slice bananas into the cooled baked pastry shell. Top with pudding mixture, cool whip and mire bananas.