This is my adaption of the Betty Crocker recipe. The key to banana cream pie is a high quality vanilla as well as the right balance of sugar and salt. My favorite vanilla is Nielsen-Massey.
Banana Cream Pie
2/3 cup sugar
1/4 cup cornstarch
3/4 teaspoon salt
2 1/2 cups milk
1/4 cup heavy cream
4 egg yolks, slightly beaten
2 tbsp. butter or margarine, softened
2 tsp. vanilla
Pinch of vanilla sugar
2 large bananas
Sweetened whipped cream
Beat egg yolks with a fork; set aside.
Stir together sugar, cornstarch, and salt in saucepan. Gradually stir milk into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
Blend in butter and vanilla. Run the mixture through a sieve. Press plastic wrap onto filling and cool to room temperature.
Peel and slice bananas; arrange layer of banana slices 1/2 inch deep in baked pie shell. Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just before serving, top pie with sweetened whipped cream.