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| 3/4 | Cup | Sugar | |
| 1/4 | Cup | Corn Starch | |
| 2 & 1/2 | Cup | Milk | |
| 1 | TABLEspoon | Banana Extract | |
| 2 | TABLEspoon | Unsalted Butter | Cut in to small pieces |
| 1/4 | teaspoon | Egg Yolks | |
| 1 | 9 Inch | Pie Shell, Graham Cracker | |
| 3 | Each | Bananas | |
| Chantilly Cream: | |||
| 1 | Cup | Heavy Cream | cold |
| 2 | TABLEspoon | Powered Sugar | |
| 1 | Large | Marshmallow | |
| Combine the sugar and cornstarch in a 3 quart saucepan and place over medium heat. Gradually stir in the milk and cook a few minutes, until mixture begins to thicken, about 8 minutes. Add the extract, stirring constantly, and bring up to a simmer. Be sure the spoon touches he bottom of the pan when stirring. Continue to simmer until mixture is the consistancy of pudding. Remove from the heat; blend in butter, salt, and yolks until smooth. Line the bottom of the prebaked pie shell with the banana slices ( about 1/3 of the slices). Pour about 1/2 of the filling over the slices, and spread with a spoon. Add another layer of the sliced bananas, then the rest of the filling. Chill for at least 3 hours, then decorate with the last third of bananas. |
| Chantilly Cream: Chill a mixing bowl and wire whisk in freezer for 10 minutes before beginning, BEAT heavy cream in the chilled bowl until it begins to foam and thicken up. Add powered sugar and continue to beat until the cream barely mounds, Do Not Overwhip. Cut the marshmallow in half and microwavefor 10 seconds until soft and almost melted. Now whip it in to the cream to form soft peaks. Aside from adding a hint of vanilla the gelatin in the marshmallow will stabilize the cream. |