Butterscotch Banana Cream Pie
¾ cup dark brown sugar
¼ cup corn starch
Big pinch of salt
2 ¾ cups light cream or whole milk (I used whole milk)
3 large egg yolks
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla extract
3 large ripe bananas
Fresh whipping cream (I’ve gotten pretty tired of making this; Cool Whip is now my whipping cream of choice)
Prepare crust and set aside to cool completely.
Combine brown sugar, corn starch and salt in saucepan. Add cream/milk and egg yolks; whisk well for medium heat until mixture starts to thicken. Once mixture is thick, turn heat down slightly and continue to cook for 1 minute (whisking nonstop). Remove from heat and whisk in butter, one chunk at a time. Finally, whisk in vanilla extract.
Immediately pour filling into pie shell. Press a piece of plastic wrap directly onto the filling with no air pockets so a skin won’t form. Place in fridge to chill for several hours or overnight.