The Best Banana Cream Pie

This is a wonderful banana cream pie recipe to make when you're having guests. It makes two pies. Caution!!! This is not a recipe for dieters. I did not include the time in the refrigerator in the prep time.

• Ready In: 35 mins
• Serves: 16
• Yields: 2 pies

Ingredients

• 5  cups half-and-half
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  cup granulated sugar
• 3  extra large eggs
• 1⁄4 cup cornstarch
• 1  teaspoon vanilla
• 1⁄4 teaspoon salt
• 1  cup miniature marshmallow
• 3  cups  sliced bananas
• 1⁄4 cup  pineapple juice
• 2  baked  9-inch pie shells
•  sweetened whipped cream

Directions

1. In medium to large saucepan, combine half and half and butter.
2. Bring just to a boil over medium heat.
3. In a medium sized bowl, beat together sugar, eggs, cornstarch, vanilla, and salt until cornstarch is completely dissolved and mixture is well blended.
4. Gradually add to the mixture in the saucepan, beating constantly with a wire whisk.
5. Cook while stirring constantly for 2 minutes or until the mixture thickens.
6. Add the marshmallows.
7. Stir until the marshmallows melt and the mixture is smooth.
8. Remove from the heat and let it cool to room temperature.
9. In a medium bowl, toss the bananas with the pineapple juice until they are evenly coated.
10. Drain and discard the juice.
11. Fold the bananas into the cooled filling mixture.
12. Spoon into the crusts.
13. Lay plastic wrap directly on top of filling to prevent a film from forming.
14. Refrigerate for at least 4 hours.
15. Remove plastic wrap and top with whipped cream.