Classic Banana Creme Pie

FILLING:
2 ripe bananas, peeled and cut into ½” slices
2/3 c. sugar
¼ c. cornstarch, sifted
¼ t. salt
2 2/3 c. milk
4 egg yolks
3 T. butter, cut into 8 small pieces, at room temp
2 t. vanilla

TOPPING:
1 ½ c. heavy cream
¼ c. sugar
1 t. vanilla
Pinch salt
Sliced bananas, garnish
Chopped peanuts, garnish

1 fully baked and cooled piecrust (homemade or store bought)

1. FILLING: Cover bottom of cooled pie crust with sliced bananas.
2. Put sugar, cornstarch and salt in saucepan and whisk until well blended.
3. Add 2/3 c. milk and whisk until mixture is smooth.
4. Whisk in egg yolks and remaining milk.
5. Place pan over medium heat and cook, stirring with whisk, until mixture comes to a full boil.
6. Reduce heat to medium and whisking constantly, boil for 1 minute, then slide pan off heat.
7. Add butter and vanilla and stir until butter melts and the pudding is smooth.
8. Scrape filling into piecrust, spread evenly and press a piece of plastic wrap directly on the surface to prevent a skin from forming.
9. Refrigerate until chilled and firm, about 4-6 hours or overnight.
10. TOPPING: Put heavy cream, sugar, vanilla and salt in bowl and beat with hand-held mixer fitted with wire beaters on low speed until combined.
11. Increase speed to medium and beat until cream is thick and holds firm peaks.
12. Peel off plastic from filling.
13. Scrape topping onto center of pie and with spatula, spread it to cover the filling, leaving the center slightly domed along with lots of swirls and peaks.
14. Arrange a few banana slices and chopped peanuts, on top of whipped cream.
15. Serve immediately or cover loosely and refrigerate.