3/4 cupwhite sugar
2 Tbspall-purpose flour
2 Tbspcornstarch
1/4teaspoon salt
1 cupwhipping cream
1 cupmilk
3egg yolks, beaten
2 Tbspbutter
1 tspvanilla extract
1(9 inch) pie crust, baked
4bananas, sliced

1. Bake one pie shell as directed on the box. Set aside to cool
2. In a saucepan, combine the sugar, flour, salt, milk and 1/2 cup whipping cream
3. Cook over medium heat, stirring constantly, until mixture boils. Cook 2 more minutes, then remove from heat
4. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolks to the rest of the hot mixture. Cook for 2 more minutes, or until thick
5. If serving immediately: add corn starch to 1/2 cup whipping cream. Stir until smooth, then stir quickly into hot pudding mixture. Cook until just boiling
6. If refrigerating overnight: add 1/2 cup whipping cream. Mix well
7. Remove from heat
8. And butter and vanilla. Stir until smooth
9. Slice bananas into the pudding. Fold in
10. Pour bananna-pudding mixture into baked pie shell
11. Refrigerate overnight to help pudding thicken