Here is one of my favorite recipes for a quick and yummy dessert.
Banana Cream Pie
One 9″ graham cracker or shortbread crust
1 or 2 large firm-ripe bananas
Thinly slice the bananas, using one or two, depending on your tastes, and spread evenly in the bottom of prepared pie crust.
2/3 cup sugar 2 beaten eggs
7 tablespoons flour 2 tablespoons butter
1/2 teaspoon salt 2 teaspoons vanilla
2 1/2 cups milk 1 teaspoon banana flavoring
Thoroughly combine dry ingredients in a medium-sized saucepan, using a whisk. Slowly whisk in milk and cook, stirring with the whisk over medium heat until mixture thickens and boils. Stir and gently boil for two minutes. Stir some of the hot mix into the eggs and return all to pan. Whisk smooth and heat until mixture just boils. Remove from heat, stir in remaining ingredients.
Cover the surface of the filling in the saucepan with waxed paper and let cool. The paper must touch the surface to prevent a skin from forming. Don’t stir while cooling. When the filling is room temperature, pour over the bananas in the crust. Smooth the surface of the filling. Chill for at least three hours. Serve with whipped cream.