Classic Banana Cream Pie

2 cups scalded milk

1/2 cup + 2 tbsp sugar

1/4 cup flour

1/2 cup butter

1 tbsp vanilla

5 firm medium bananas

1 baked 9" pie shell

1 cup heavy cream

In a heavy saucepan, beat eggs, 1/2 cup sugar and flour until mixture

reaches a pale lemon color. Gradually beat hot milk into egg mixture.

Cook over medium heat, stirring constantly, until filling thickens

(about 5 minutes) Remove from heat and stir in butter and vanilla until

well blended. Cover by placing plastic wrap directly on top of filling.

Peel and slice bananas. Fold slices into filing; reserve a few slices

for garnish. Spoon banana filling into baked pastry shell. Add remaining

2 tsps sugar to heavy cream and whip until stiff peaks form.. Spread

cream on top of pie and keep refrigerated until ready to serve.